Apricot and almond crumble with a mascarpone sabayon Recipe

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

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.6/5
Pour 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
  • ETAPE 1

    Cut the apricots in half and remove the stones.

  • ETAPE 2

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

  • ETAPE 3

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

  • ETAPE 4

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

  • ETAPE 5

    Preheat the oven to 200'C.

  • ETAPE 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.

  • ETAPE 7

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

  • ETAPE 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.

  • ETAPE 9

    Serve the caramelized apricots in a deep serving dish.

  • ETAPE 10

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

  • ETAPE 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»

Similar recipes in this theme