Name: Apricot meringue with cardamom cream
Ingredients: seeds from 2 green cardamom pods, ground; 50 g castor sugar; 1 gelatine leaf; 125 ml brandy; 20 apricots; 6 large (61 g) egg yolks; 12 green cardamom pods, cracked; 400 ml thick (45%) cream; 375 ml Sauternes or other dessert wine; 1 vanilla bean, split; 375 g castor sugar; 2 teaspoons white vinegar; 2 teaspoons pure vanilla essence; 2 teaspoons cornflour; 10 green cardamom pods, cracked; hazelnut oil; icing sugar, sifted; 1 litre Sugar Syrup; 250 g or 10 egg whites

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This version of the soft meringue roulade I love so much uses apricots when they are at their peak in summer. You can also use the same flavours with a traditional pavlova.

Ingredients

hazelnut oil
icing sugar, sifted

Method

To prepare the apricots, bring all ingredients except apricots to a boil in a wide-based saucepan. Add apricots to syrup and simmer over gentle heat for 20 minutes until fruit has softened, stirring regularly. Remove 12 apricots, leaving remaining fruit in syrup for colour and flavour. Allow the 12 apricots to cool, then halve fruit and remove stones. Set aside until rea

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Apricot meringue with cardamom cream

Ingredients

Method

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