BBC

Peaches and nectarines crumble with yoghurt sorbet

Ingredients

For the yoghurt sorbet
For the crumble
For the strawberry jelly

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. For the yoghurt sorbet, mix all the ingredients and churn in an ice cream maker.

  3. To make the crumble dough, mix all the ingredients together and divide the mix into nugget-sized pieces. Put on a baking tray and put in the oven for 8-10 minutes.

  4. For the jelly, put the strawberries and sugar in a bain marie and heat gently for 2 hours.

  5. Let the juice strain through a muslin cloth into a bowl for 2 hours.

  6. Melt the gelatine and add to the juice. Leave to set in the fridge.

  7. Wash the fruit, cut into bite-size pieces and dust with vanilla sugar. Add the pistachios, crumble and strawberry jelly. Top with sorbet.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 20 September

Featuring recipes by Richard Bertinet and Jonray and Peter Sanchez-Iglesias.

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