Peaches and Nectarines Crumble with Yoghurt Sorbet

A refined fruit dessert featuring stone fruits, almond crumble, fresh strawberry jelly, and a homemade creamy yoghurt sorbet.

Baking Vegetarian Dessert Fruit Gourmet

Estimated Nutrition

Calories

776.4

kcal / serving

3105.4 kcal total

Carbs

108.4g

per serving

433.6 g total

Fat

31.6g

per serving

126.5 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

for sorbet

for crumble

for crumble

for crumble

100

Sugar

for jelly

Gelatine

for jelly

to taste

Vanilla Sugar

for dusting

Dairy

400

Greek Yoghurt

for sorbet

100

Milk

for sorbet

Butter

for crumble

Fruits

Strawberries

for jelly

piece

Peaches

halved per person

piece

Nectarines

halved per person

NutsSeeds

Ground Almond

optional

Pistachio

roughly chopped

Method

Preheat the oven to 150°C.

Mix yoghurt, milk, and sugar then churn in an ice cream maker.

Mix crumble ingredients, divide into nuggets, and bake for 8-10 minutes.

Gently heat strawberries and sugar in a bain marie for 2 hours.

Strain the strawberry juice through a muslin cloth for 2 hours.

Melt the gelatine, add to the juice, and chill in the fridge until set.

Cut fruit into bite-size pieces and dust with vanilla sugar.

Assemble the fruit with pistachios, crumble, and jelly then top with sorbet.