Apricot crumble with vanilla cream and apricot pannacotta ice cream on a stick

Ingredients for 5 servings:

• 300 g apricot(s)
• 100 g sugar
• 70 g butter
• 70 g flour
• 70 g sugar
• 70 g semolina
• some salt
• 250 ml milk
• ½ vanilla pod(s)
• 20 g vanilla pudding powder
• 40 g egg yolk
• 50 g sugar
• 25 g butter
• 400 g apricot(s)
• 2 tbsp lemon juice
• 200 g sugar
• 500 g cream
• 2 vanilla pods
• 2 sheets of gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 21.08.2020

For the crumble, wash the apricots, cut into small pieces, and mix with 100g of sugar. Knead the remaining crumble ingredients together and chill for 2 hours. After the cooling time, crumble between your fingers and bake at 175°C (top/bottom heat) for about 12 minutes. For the vanilla cream, bring the milk to a boil with the vanilla pod, split lengthwise, mix the cream powder with the egg yolk and sugar, and add to the milk. Immediately boil for about 4 minutes, stirring constantly, then stir in the butter. Cover with foil to prevent a skin from forming and allow to cool to room temperature. Then blend the mixture with a mixer. To serve, place the apricots, without the juice, in small baking dishes, pipe the vanilla cream onto the tops, and generously cover with the crumble. Bake in a preheated oven at 160°C (top/bottom heat) for about 20-25 minutes. Wash, halve, and pit the apricots. Cook the flesh with 100g of sugar in a saucepan for about 20 minutes until soft. Purée the mixture and pass through a sieve. Let cool. In a saucepan, combine 300g of cream with the remaining sugar, split the vanilla pods lengthwise, and scrape out the seeds. Add the vanilla seeds and pods to the cream mixture and bring everything to a boil. Then let it steep for 30 minutes next to the stove or over low heat. Meanwhile, soften the gelatin according to the package instructions. Pour the cream mixture through a sieve, reheating if necessary. Squeeze out the gelatin and dissolve it in the warm vanilla cream. Let cool. Whip the remaining cream until stiff peaks form and fold in. Prepare 5 jars; alternate filling the jars with apricot jam and cream mixture. Place the jars in the freezer for about 45 minutes, then insert popsicle sticks. The total chilling time is approximately 4-5 hours. To serve, let the jars thaw slightly or hold them under warm water and remove the ice. Tomke prepared this recipe as a dessert on Friday, August 21, 2020, in the show “The Perfect Dinner” – Day 5 from the Altes Land region.