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This is a surprisingly light and simple dessert that can be made with any fruit. It is similar to an icecream and is perfect for a summer dinner party (in fact, it's perfect at any other time or place as well).
- For the apricot base:
- 400g apricots (8)
- 150g caster sugar
- 1 vanilla pod or 2 teaspoons of vanilla extract
- For the meringue base:
- 2 egg whites
- 225g caster sugar
- 100ml water
- For the whipped cream:
- 300ml double cream
Preparation Time: 25 minutes (+ 12 hours chilling)
Cooking Time: 20 minutes
- Preheat the oven to 200°c.
- Cut the apricots in half and remove the stone, cut the vanilla pod in half lengthways and scrape out the seeds, weigh out the sugar for the apricot base.
- Mix the vanilla seeds into the sugar, then tip the mixture into a roasting tin and place the apricot halves, cut side down, into the sugar.
- Put the roasting tin into the oven for 20 minutes.
- Remove the apricots from the oven and allow them to cool in the roasting tin while you make the rest of the recipe.
- Put the water and the sugar for the meringue base into a saucepan over a medium-high heat and stir it to dissolve the sugar.
- Once the sugar has completely dissolved, stop stirring, turn up the heat and leave it to boil for 5 minutes.
- Meanwhile, put the egg whites into a large bowl and whisk them until they have reached the soft-peak stage, i.e. the marks left by the whisk in the egg whites are soft and rounded (if you don’t think you are able to whisk the egg whites in 5 minutes, either do it before boiling the sugar or buy an electric whisk).
- When the sugar has boiled for 5 minutes, quickly take it off the heat, start whisking the egg whites again and slowly pour in the sugar syrup into the egg whites in a thin, steady stream.
- Continue to whisk the egg whites for about 5 minutes before putting them to one side.
- Transfer the apricots from the roasting tin to a bowl, setting aside a few tablespoons of the syrup for later. Using a potato masher, mash the apricots until they have formed a coarse pulp. Put them to one side.
- Put the double cream into a large bowl and whisk it until it has reached the stage between soft peak and stiff peak. Then put that to one side.
- Pour the apricot mixture into the egg white mixture and stir them together.
- Tip the double cream into the egg white and apricot mix and stir it all together.
- Pour the mixture into moulds and put them into the freezer for at least 12 hours until they have set soild.
- Remove the parfaits from the moulds and serve. We served it with some crushed ginger biscuits and the syrup set aside in step 11.