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

	Per Serving	Total
Calories	776.4 kcals	3105.4 kcals
Carbohydrates	108.4 grams	433.6 grams
Fat	31.6 grams	126.5 grams
Protein	14.6 grams	58.2 grams

Cook Time

130 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

65
g

Caster Sugar

for sorbet

65
g

Caster Sugar

for crumble

65
g

Flour

for crumble

25
g

Cornflour

for crumble

100
g

Sugar

for jelly

6
g

Gelatine

for jelly

1
to taste

Vanilla Sugar

for dusting

Dairy

400
g

Greek Yoghurt

for sorbet

100
ml

Milk

for sorbet

75
g

Butter

for crumble

Fruits

1
kg

Strawberries

for jelly

2
piece

Peaches

halved per person

2
piece

Nectarines

halved per person

NutsSeeds

20
g

Ground Almond

optional

80
g

Pistachio

roughly chopped

Steps

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.