Apricotine


Ingredients 15
Servings 12
Time

Ingredients

  • MERINGUE
  • 250
    ml
    castor sugar
  • 190
    ml
    soft brown sugar
  • 8
    egg whites
  • pinch of salt
  • 190
    ml
    slivered almonds
  • APRICOT MOUSSE
  • 400
    g
    dried apricots
  • 2
    lemons, juice and rind
  • soft brown sugar to taste
  • 45
    ml
    brandy (optional)
  • 5
    ml
    almond essence
  • 4
    egg whites
  • 250
    ml
    fresh cream
  • flaky or grated chocolate, chocolate leaves and apricots to serve
 

Method

 
MERINGUE: Preheat oven to 130 ºC. Draw and cut out 2 x 28 cm circles of greaseproof paper. Mix sugars together well. In a separate bowl, beat eggs with salt until stiff, gradually adding sugars. Beat until glossy and all the sugar has dissolved, then fold in almonds. Pipe meringue onto greaseproof paper to form two discs. Bake for 45 minutes until dry. Remove carefully from paper and set aside. APRICOT MOUSSE: Soak apricots with brandy essence, lemon juice, rind and sugar with enough water to cover. Soak for at least 2 hours or overnight. Cook for 30 minutes on low temperature until soft. Purée and fold in. Fold in cream. If this is done a day before, all the flavours blend. TO ASSEMBLE: Place one layer of meringue on a serving platter and spoon half the mousse on meringue, leaving about 5 cm edge around. Place the second layer of meringue on mousse, press down gently, but firmly and spoon the rest of the mousse on top. Decorate with flaky or grated chocolate, chocolate leaves and apricots.
 

Read more on: bake  |  fruit
 

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