Apricot Parfait

Name: Apricot Parfait
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Apricots; 20 g + 2 Baisertuffs; 1 fresh egg (Gr. M); 50 g Sugar; 1 TABLESPOON Lemon juice; 100 g Whipped cream; 50 g white chocolate; 1 Freezer bag; 6 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 + 2 Baisertuffs
1 fresh egg (Gr. M)
50 g Sugar
1 TABLESPOON Lemon juice
100 g Whipped cream
50 g white chocolate
1 Freezer bag
6 Paper baking cups

Directions

1
Line six troughs of a muffin baking tray with paper baking cups. Drain the apricots well. Put 6 apricot halves aside and puree the rest. Put 20 g meringue in a freezer bag and crumble finely.
2
Whisk egg and sugar with the whisk of the hand mixer for 6-8 minutes until thick and creamy.
3
Carefully stir apricot puree, meringue and lemon juice into the egg cream. Whip the cream until stiff and fold in. Spread the mixture into the paper baking cups and freeze for at least 4 hours, preferably overnight.
4
Chop the chocolate and melt in a hot water bath. Spread liquid chocolate on the parfaits and cover with the remaining apricots. Crumble 2 meringue tuffs. Decorate parfaits with them and serve immediately.