Apricots and Cardamom Cream with Meringues

Name: Apricots and Cardamom Cream with Meringues
Cuisine: Australia
Ingredients: 1 quantity Meringue mixture; 6 teaspoons crushed Praline; 1 litre Sugar Syrup; 1 vanilla bean, split; 250 ml sauternes; 125 ml brandy; 18 apricots; 400 ml thick (45 per cent) cream; 12 green cardamom pods, cracked open; 12 green cardamom pods, cracked open; 6 large egg yolks; 50 g castor sugar; ½ gelatine leaf; ½ teaspoon freshly ground cardamom seeds

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This dessert is another version of the ‘stack’ idea, each layer offering a different texture. Cardamom lends itself extremely well to dessert work and is a natural accompaniment to apricots. Here it adds a gentle and interesting spiciness that cuts through the richness of the cream.

Ingredients

1 quantity Meringue mixture
6 teaspoons crushed Praline

Australian
Oceania
Australia
Side dish
Dessert

Method

Preheat the oven to 50°C and line a baking tray with baking paper Make the meringue mixture as instructed, then spoon it into a piping bag fitted with a 5 mm plain round nozzle. Pipe the meringue onto the baking tray to make 12 x 8 cm discs (you may want to draw