Ingredients
For the yoghurt sorbet:
400g/14oz Greek yoghurt
100ml/3½fl oz milk
65g/2½oz caster sugar
For the crumble:
65g/2½oz caster sugar
75g/3oz butter
65g/2½oz flour
25g/1oz cornflour
20g/1oz ground almond (optional) For the strawberry jelly:
1kg/2¼lb strawberries
100g/3½oz sugar
6g/¼oz gelatine
peaches (enough for ½ per person)
nectarines (enough for ½ per person)
80g/3oz roughly chopped pistachio
vanilla sugar
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.
