Maxfacts

Apricot parfait

Ingredients

• 300 g apricots, halved and stones removed
• 75 g caster sugar
• 1 tbsp lemon juice
• 2-3 twigs rosemary
• 2 egg yolks
• 2 tbsp caster sugar
• 1 tbsp rum (or orange juice)
• 300 ml whipping cream, whipped
• 2 egg whites, firmly whipped

Method

1. Line a loaf tin with clingfilm, set aside. In a saucepan mix apricots, sugar and lemon juice, add rosemary. Cover saucepan and cook over low heat until apricots are very soft. Remove rosemary twigs, then blend apricots to a smooth puree, pass through a fine-meshed sieve. Set aside to cool.
2. In a bowl, whisk egg yolks with sugar and rum (or orange juice) until thick and pale. Add the cooled apricot puree, mix well. Fold in whipped cream and egg whites and mix carefully. Pour mixture into lined loaf tin, cover with clingfilm and place in freezer for several hours or overnight. Remove from freezer about 30 minutes before serving.