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Apricot and ricotta galette with no-churn vanilla and sea salt ice cream
Fruit and vegetables
1kg/2lb 4oz
apricots
, de-stoned and cut into 4 wedges
1
orange
, zest only
few fresh
mint
leaves
Tins, packets and jars
200g/7oz
condensed milk
250g/9oz
plain flour
, plus extra for rolling
Cooking ingredients
2
vanilla pods
, split in half, seeds scraped out
2 tsp flaky
sea salt
1½ tsp
caster sugar
1½ tsp apple cider
vinegar
50g/1¾oz light
brown sugar
, plus extra for sprinkling
1 tbsp
cornflour
1 tbsp
vanilla bean paste
Dairy, eggs and chilled
600ml/21fl oz
double cream
170g/6oz cold
butter
, cut into small cubes
1 free-range
egg
200g/7oz
ricotta
100g/3½oz
mascarpone
1 free-range
egg
1 free-range
egg yolk
, beaten, for glazing
Other
80ml/2½fl oz ice-cold water
500g pastry (see above) or use shop bought
Back to recipe
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