Home > Dessert Recipes > Meringue > Apricot Suédoise With Meringues
Apricot Suédoise With Meringues
Ingredients
½ lb dried apricots, soaked overnight in 1½ pints boiling water
Strip of lemon rind
4 oz granulated sugar
1 rounded tablespoon gelatine
¼ pint water
½ pint double cream
Vanilla flavouring
For meringues
2 egg whites
4 oz caster sugar
6-inch diameter soufflé dish, or cake tin
Method
Cook the apricots with the lemon rind in the liquid in which they were soaked until very soft, then rub through a sieve or strainer. Measure the purée and make up to 1½ pints with water. Return to the pan with the sugar and simmer 5-10 minutes. Soak the gelatine in the water and then dissolve over heat. Add to the fruit purée and allow to cool. Pour into a wet soufflé dish or cake tin and leave to set in refrigerator for several hours.
To prepare meringues: whisk egg whites until stiff. Whisk 1 dessertspoon of the sugar into the whites for 1 minute, or until the mixture looks like satin. Fold the remaining sugar in with a metal spoon.
Spoon blobs of mixture (about the size of a penny) on to a baking sheet lined with non-stick (silicone) cooking paper, and flick up mixture into peaks, or pipe into small meringues. Bake for 45 minutes in a low oven at 250°F or gas mark ½ until dry and crisp.
Turn the jelly on to a serving dish and cover first with whipped cream flavoured with vanilla, then with meringues.
Suédoise:- usually means a sweet fruit purée set with gelatine, put into a mould and served with cream or custard.
Related food category:
