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Apricot sorbet in soft meringue with marinated strawberries

Ingredients
APRICOT SORBET
200 g sugar
3 ml ground cinnamon
3 apricot kernels (if available)
30 ml water
1 lemon, juice
600 g apricot halves (see tips)
2 extra-large egg whites
25 ml ginger liqueur
50 ml dessicated coconut
FILLING
60 strawberries, cut in half
5 ml white vinegar
40 g castor sugar
50 ml Van der Hum liqueur
MERINGUE
8 extra-large egg whites
1 ml cream of tartar
5 ml vanilla essence
250 g castor sugar, sifted
200 g icing sugar, sifted
DECORATION
50 ml toasted coconut
50 g flaked almonds, toasted

Method:
1. SORBET: Mix sugar, cinnamon, apricot kernels, water and lemon juice and stir over low heat until the sugar has dissolved. Increase heat and boil for 1 minute. Remove from heat and allow to cool. If canned apricots are used, ignore this step and use the apricot syrup with cinnamon added to it. Process the apricots in a food processor and mix it with the syrup. Freeze until firm and whisk well. Whisk the egg whites until stiff, then whisk it together with the liqueur and coconut into the apricot mixture and freeze. 2. FILLING: Spoon a single layer of strawberries into a large, flat dish. Sprinkle vinegar over, dust with sugar and sprinkle the liqueur over. Cover with clingfilm and marinate overnight in refrigerator. 3. MERINGUE: Whisk the egg whites and cream of tartar until stiff. Add the vanilla essence and slowly beat in the castor and icing sugar. Transfer to a large piping bag fitted with a rose nozzle and pipe 8 nests onto separate plates. Spoon the strawberries into the centre of each nest and bake in a preheated oven at 200 ºC until the meringue starts to brown lightly. Remove immediately from oven and place a scoop of apricot sorbet in the centre of each nest. Decorate with coconut and almonds. Serve at once.

Recipe From : Ideas October 01, 1992

Recipe from Ideas : October 01, 1992 See what Ideas has in store this month. Subscribe now and save!