- 400g/14oz Greek yoghurt
- 100ml/3½fl oz milk
- 65g/2½oz caster sugar
- 65g/2½oz caster sugar
- 75g/3oz butter
- 65g/2½oz flour
- 25g/1oz cornflour
- 20g/1oz ground almond (optional)
- 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
- Preheat the oven to 150C/300F/Gas 2.
- For the yoghurt sorbet, mix all the ingredients and churn in an ice cream maker.
- 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.
- For the jelly, put the strawberries and sugar in a bain marie and heat gently for 2 hours.
- Let the juice strain through a muslin cloth into a bowl for 2 hours.
- Melt the gelatine and add to the juice. Leave to set in the fridge.
- Wash the fruit, cut into bite-size pieces and dust with vanilla sugar. Add the pistachios, crumble and strawberry jelly. Top with sorbet.