Preparation time: 20 minutes
Cooking time: 40 minutes
 

To save time and simplify the recipe, use canned apricots for the jam.

1. Boil the apricots in a small saucepan with the sugar, mint leaves and 100 ml water. Reduce for 40 minutes over medium heat, stirring regularly. Strain the juice and cool.
2. Meanwhile, cook the tapioca in boiling water with a few drops of food coloring for 15 minutes. Drain and set aside.
3. Preheat the oven to 180° C (350° F) and line a baking sheet with parchment paper. Roll out the pastry as thinly as possible with a rolling pin and brush with the beaten egg. Sprinkle with sesame seeds, then cut the pastry into strips.
4. Place the strips on the baking sheet, drizzle with honey and bake for approximately 15 minutes.
5. Remove the ice cream from the freezer and cut into 6 portions.
6. Roll each portion in tapioca and some sesame seeds and return to the freezer.
7. Serve the ice cream in glass dishes and top with the apricot jam and the sesame crisps.