APRICOT CREAM |
Ingredients:
½ pint- 10 fluid oz. double cream
1 tablespoon castor sugar
1 tin-14 oz 400g apricots in syrup
2 tablespoons apricot/or plain brandy
4oz .110g. meringue roughly broken
Almond nibs
Whisk cream until thick, stir in sugar and brandy. Fold in broken meringues and almond nibs. Pour into a 1pint/20 fluid oz basin lined with lightly oiled cling-film. Cover and freeze.
To serve….Turn out and leave at room temperature for 15mins. Drain the apricots, liquidise and serve as a sauce.
