The ultimate British summer dessert, revisited Taste France Magazine-style! French apricots bring a lovely acidity to this classic party treat, sweetened with a generous drizzle of fragrant Vosges honey. Dig in!
Ingredients For
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1 Tbsp
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250 g
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x 4
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Preparation
1
Prepare the meringue: preheat the oven to 100°C. Whisk the egg whites until firm, then slowly add the caster sugar until very firm and shiny.
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2
On an oven tray lined with parchment paper, form the meringues in any shape you want (ideally some bigger and some smaller) and bake for 1 hour. Then stop the oven without opening the door, and leave the meringues to cool inside.
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3
Prepare the apricot coulis: in a saucepan on medium heat, place 250 g of apricots with 2 tbsp of honey and cook for 15 minutes. The rest of the apricots will be used fresh later on.
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4
Blitz the mixture until smooth, and pour into a jar. Leave to cool and store in the fridge for a few hours.
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5
Prepare the chantilly: whisk the double cream with the icing sugar: start slowly and increase the speed until you reach a nicely thick consistency.
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6
Plating time: in a serving dish, lay out large meringues, then spread the chantilly, the rest of sliced fresh apricots, and top with smaller or crushed meringues. Drizzle honey generously, voilà !
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Contributor
Valentine Benoist
Editor
