Apricot Parfait
Prep Time Overnight freezing time
Cook Time 1 hour
Ingredients
1 x (410g) can of apricot halves, drained and dried with paper towel, reserving ¼ cup of the syrup
300ml thickened cream
3 wholes eggs plus 2 yolks
165g (¾ cup) caster sugar
1 tbsp glucose
1 tbsp Cointreau
255g raspberries
Method
Puree the flesh in a food processor (about 250ml). Set aside.
Whisk the cream until stiff peaks form. Set aside.
Place a glass bowl on a saucepan filled 1/4 of the way up with simmering water. Add whole eggs, yolks, sugar, glucose and Cointreau and whisk until the mixture turns pale and fluffy.
Continue to whisk off the heat for a few minutes to allow the mixture to cool down.
Add the apricot puree to the whipped cream and then add to the egg mixture, folding gently.
Pour into a loaf tin (10cm x 20cm) lined with clingfilm and freeze overnight.
Add the reserved apricot syrup to a pot over a medium heat, along with the raspberries and bring to the boil until jammy. Sieve the mixture and allow to cool.