Apricot sorbet in soft meringue with marinated strawberries

Recipe from: 10/1/1992 12:00:00 AM

Ingredients 24
Servings 8
Time 10 mins

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

30 mins
 
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.

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.

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.
 

Read more on: bake  |  fruit
 

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