Enjoyable Hyperglycemia: Apricot Crumble and Popsicles

5 from 8 votes
Prep Time 40 mins
Cook Time 40 mins
Rest Time 4 hrs
Total Time 5 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 220 kcal


For the apricot crumble:

  • 300 g Apricots
  • 100 g Sugar
  • 70 g Butter
  • 70 g Flour
  • 70 g Sugar
  • 70 g Semolina
  • Salt

For the vanilla cream:

  • 250 ml Milk
  • 0,5 Pc. Vanilla pod
  • 20 g Custard powder
  • 40 g Egg yolk
  • 50 g Sugar
  • 25 g Butter

For the apricot panna cotta popsicle:

  • 400 g Apricots
  • 2 tbsp Lemon juice
  • 200 g Sugar
  • 500 g Cream
  • 2 Pc. Vanilla pods
  • 2 leaf Gelatin
  • Small mason jars
  • Popsicle sticks


Apricot Crumble:

  • Wash the apricots, cut into small pieces and mix with 100 g of sugar. Knead the remaining ingredients together and chill for 2 hours. After the cooling time, crumble between your fingers and bake at 175 ° for about 12 minutes.

Vanilla cream:

  • Bring the milk with the vanilla pod cut lengthways to the boil, mix the cream powder with the egg yolk and sugar and add to the milk. Immediately cook for about 4 minutes, stirring constantly, then stir in the butter. Cover with foil so that no skin forms and allow to cool to room temperature. Then mix the mass with a mixer.
  • Put the apricots without the juice in small casserole dishes, inject the vanilla cream selectively and cover generously with the crumble. Now bake in the preheated oven for about 20-25 minutes at 160 ° C.

Apricot panna cotta popsicles:

  • Mix 300 g of cream with the remaining 100 g of sugar in a saucepan, cut open the vanilla pod lengthways and scrape out the pulp.
  • Add the vanilla pulp and the pods to the cream mixture and bring everything to a boil. Then let it stand for 30 minutes next to the stove or on a low heat. In the meantime, soak the gelatine according to the instructions on the package.
  • Pour the cream mixture through a sieve, reheat if necessary. Squeeze out the gelatine and dissolve it in the warm vanilla cream. Then let the whole thing cool down and whip in the remaining 200 g cream until stiff.
  • Prepare the jars, alternately fill the jars with apricot puree and cream mixture. Place the jars in the freezer for approx. 45 minutes, only then insert the popsicle sticks. The total cooling time of the ice is 4-5 hours.
  • To serve, let the jars thaw a little or hold them under warm water and pull out the ice.


Serving: 100gCalories: 220kcalCarbohydrates: 26.4gProtein: 2.6gFat: 11.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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