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Apricot & crème fraiche Eton mess
Friday, 16 December 2016 - 13:04 | Views - 687
Ingredients
6-8 apricots halved and stoned
2 tbsp apricot jam
2 tbsp dessert wine, such as Sauternes, or water
100ml crème fraîche
150ml pot natural yogurt
1 tbsp icing sugar
8 ready-made mini meringues
Prep: 10 MINS
Cook: 5 MINS
Method
1)Place the apricot halves, jam and dessert wine or water in a small saucepan.
6-8 apricots halved and stoned
2 tbsp apricot jam
2 tbsp dessert wine, such as Sauternes, or water
100ml crème fraîche
150ml pot natural yogurt
1 tbsp icing sugar
8 ready-made mini meringues
Prep: 10 MINS
Cook: 5 MINS
Method
1)Place the apricot halves, jam and dessert wine or water in a small saucepan.
Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape.
Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
2)Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve.
Transport in a cool bag.
Take the meringues in a separate container, for crumbling over just before serving.
Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
2)Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve.
Transport in a cool bag.
Take the meringues in a separate container, for crumbling over just before serving.
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