Apricot Parfait

Name: Apricot Parfait
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Apricots; 20 g pink meringue tuffs; 1 egg (size M); 50 g Sugar; 100 g Whipped cream; 1 TABLESPOON Lemon juice; 50 g white chocolate; 1 Freezer bag; 7-10 Tbsp Muffin paper baking cups

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 can(s) (425 ml) Apricots
20 g pink meringue tuffs
1 egg (size M)
50 g Sugar
100 g Whipped cream
1 TABLESPOON Lemon juice
50 g white chocolate
1 Freezer bag
7-10 Tbsp Muffin paper baking cups

Directions

1
Pour the apricots into a sieve, drain and puree them, except for 6 pieces. Put the meringue in a freezer bag and crumble. Whisk egg and sugar on a hot water bath for about 10 minutes until creamy
2
Whip the cream until stiff. Fold the pureed fruit flesh, lemon juice, cream and meringue into the cream, except for something to sprinkle on top. Spread the mixture into 6 baking cups of a muffin tray. Freeze the parfait for at least 4 hours, preferably overnight
3
Chop the chocolate and melt over a warm water bath. Spread the liquid chocolate on the parfaits and smooth it down. Cover with the remaining apricots and sprinkle with the rest of the meringue. Serve immediately
4
waiting time approx. 4 hours