Since tonight is the end of the football world cup (which I haven't been watching…) I thought about posting this dessert idea. For our gluten intolerant friends, this is the perfect recipe, and for everyone else, well, it is just a sweet and savoury recipe.

I used homemade ice cream for this recipe, so that the sugar levels would not be too high. However, some store-bought yogurt ice cream will be perfect for this dessert.



Simply, count 2 apricots and 2 scoops of ice cream per serving. I made this recipe for 4 people but feel free to adapt the proportions to your taste. You can add more sugar or put more apricots in your servings.

Begin heating 2 Tbs olive oil in a grill pan. Cut into half the apricots and grill them on both sides for about 2 minutes per side. Add some sliced almonds, half of a vanilla bean and 50 g brown sugar. Let it cook for 2 more minutes and add about 10 cL water and some rosemary. Let it cook until the sugar and water turn into a blond caramel.

Serve the apricots while they are still very hot, so that their temperature contrasts with the ice cream's one.

Now that I'm back in Southern France, I enjoy some hot sunny days. But it's not summer time yet. We still have a couple cold days in between those hot days. So when it's pouring rain, I love to cook some summer dish. I love to enjoy a dish and look up to the upcoming days.



Crumble is an all season essential. You can adapt it to any fruit with any flavour in the crumble dough. For this summer crumble, I used lemon zest in the dough and the early summer fruits which grow in Southern France such as apricot ans strawberries. Apples are an all season fruit so of course, I used some, as well as bananas which give a sweet taste.

And my best friend of the moment, the muscovado sugar, was of course part of this sweet desert that everyone in the family enjoyed.



Summer fruit crumble

Serves 4

- 4 apples
- 6 apricots
- Some red berries
- 2 bananas
- 3 large tablespoons of muscovado sugar
- 60 g butter, cold and cut into small pieces
- 2 tablespoon potato starch
- 30 g Lupin flour
- 50 g Millet flour
- 50 g Oat flour
- 60 g cane sugar
- The zest and juice of a lemon
- 1/4 teaspoon salt

Preheat your oven at 350°F (180°C)

Peel the apples and cut them in dices. Peel the bananas and cut them im slices. Wash and cut the apricots in quarter. Add the berries, lemon juice and the muscovado sugar. Toss the ingredients together in a bowl and let the fruits macerate.

In another bowl, mix the flours, starch and salt.

Grate the zest of the lemon and combine it to the cane sugar. Press this mixture between your fingers, so that the fragrance of the zest becomes stronger. Add the flours and mix the dried ingredients together.

Add the cold diced butter and work it into the flour until a crumb forms.

Transfer the fruits in a 10' pie plate or divide it in ramekins. Top with the crumble and bake until the fruits are bubbling and the crumble is golden brown.

The rooster of the Parc de Procé in Nantes