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Apricot and almond crumble with a mascarpone sabayon Recipe

Ingredients for people

  • Apricot(s) : 6 whole
  • Caster sugar : 100 g
  • Unsalted butter : 10 g
  • Double cream : 100 ml

    For the crumble
  • Plain flour : 50 g
  • Unsalted butter : 50 g
  • Ground almonds : 50 g

  • For the cream
  • Egg yolk(s) : 3 whole
  • Caster sugar : 70 g
  • Double cream : 100 ml
  • Mascarpone : 75 g
  • 1

    Cut the apricots in half and remove the stones.

  • 2

    Place 100g of the caster sugar in a non-stick frying pan. Heat without stirring to make a caramel.

  • 3

    Once the sugar turns brown, add 10 g of the butter and 100ml of cream.

  • 4

    Place the apricots in the caramel and leave to cook for 10 minutes.

  • 5

    Preheat the oven to 200'C.

  • 6

    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.

  • 7

    Spread this on a baking tray and cook in the oven for about 15 minutes.

  • 8

    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.

  • 9

    Serve the caramelized apricots in a deep serving dish.

  • 10

    Pour the sabayon over the apricots and use a chef's cooking torch to caramelise the top.

  • 11

    Sprinkle the crumble over the dish and serve immediately.

Chef's tip

«Any summer fruit can be used in this dish... peaches, plums, nectarines etc»

A summer fruit crumble with a difference apricots, almonds and a mascarpone sabayon come together to create this delicous dessert.

Rate this recipe :

(14 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h