Name: Apricot sorbet in soft meringue with marinated strawberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g sugar; 3.00 ml cinnamon ground; 3.00 apricot kernels; 30.00 ml water; 1.00 lemon juice; 600.00 g apricots tinned halves; 2.00 eggs extra-large, whites only; 25.00 ml ginger liqueur; 50.00 ml dessicated coconut; 60.00 strawberries halved; 5.00 ml vinegar white; 40.00 g castor sugar; 50.00 ml van der hum liqueur; 8.00 eggs extra-large, whites only; 1.00 ml Cream of tartar; 5.00 ml vanilla essence; 250.00 g castor sugar sifted; 200.00 g icing sugar sifted; decoration GROUPING; 50.00 ml coconut toasted; 50.00 g almonds flaked and toasted

Recipe Disclaimer

Tap for method

Ingredients (21)

APRICOT SORBET

200.00 g	sugar
3.00 ml	cinnamon — ground
3.00	apricot kernels
30.00 ml	water
1.00	lemon juice
600.00 g	apricots — tinned halves
2.00	eggs — extra-large, whites only
25.00 ml	ginger liqueur
50.00 ml	dessicated coconut

FILLING

60.00	strawberries — halved
5.00 ml	vinegar — white
40.00 g	castor sugar
50.00 ml	van der hum liqueur

MERINGUE

8.00	eggs — extra-large, whites only
1.00 ml	Cream of tartar
5.00 ml	vanilla — essence
250.00 g	castor sugar — sifted
200.00 g	icing sugar — sifted
	decoration — GROUPING
50.00 ml	coconut — toasted
50.00 g	almonds — flaked and toasted

Tap for ingredients

Method:

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.