Dessert Recipes - Fluffy Apricot Dessert Recipe

Ingredients

• 4 eggs, separated

• 40 g/3 tbsp caster (superfine) sugar

• 5 ml/1 tsp corn flour (cornstarch)

• 150 ml/2/3 cup single (light) cream

• 410 g/1 large can of apricot halves, drained, reserving the juice

• 90 ml/6 tbsp double (heavy) cream

• 1 basted flaked (slivered) almonds, to decorate

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Method:

1. Put the egg yolks in a bowl with the sugar and corn flour and whisk until smooth. Heat the cream until almost boiling.

2. Pour over the egg mixture and whisk until well blended. Place the bowl over a pan of hot water and whisk until thickened and the mixture coats the back of a spoon.

3. To test, lift the spoon out of the mixture and draw a finger through the mixture on the spoon: if it leaves a clear line, the custard is ready. Leave until cold.

4. Puree the apricots in a blender or food processor. Stir into the cold custard.

5. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Turn into six glass serving dishes and chill for at least 1 hour.

6. Whisk the cream with 15 mill tbsp of the apricot juice until peaking. Spoon on top of the desserts and decorate with toasted flaked almonds.