A summer fruit crumble with a difference apricots, almonds and a mascarpone sabayon come together to create this delicous dessert.
Cut the apricots in half and remove the stones.
Place 100g of the caster sugar in a non-stick frying pan. Heat without stirring to make a caramel.
Once the sugar turns brown, add 10 g of the butter and 100ml of cream.
Place the apricots in the caramel and leave to cook for 10 minutes.
Preheat the oven to 200'C.
In a bowl, rub the remaining 50 g of butter into the flour and ground almonds with your fingertips until you have a crumble mixture.
Spread this on a baking tray and cook in the oven for about 15 minutes.
For the mascarpone sabayon: Whisk the egg yolks with 70 g of sugar in a bowl until they triple in volume. Whisk the remaining cream until thick.
Fold the mascarpone into the egg yolks, then add the cream.
Serve the caramelized apricots in a deep serving dish.
Pour the sabayon over the apricots and use a chef's cooking torch to caramelise the top.
Sprinkle the crumble over the dish and serve immediately.
«Any summer fruit can be used in this dish... peaches, plums, nectarines etc»