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- 250g mascarpone
- 500ml soft whipped cream
- 150g sugar
- 4 eggs, separated
- 1 vanilla bean
- 400g ripe apricots, pureed & strained
- 80ml glucose
- 80g sugar
- ½ lime, juiced
- 12 apricots cut in half
- 1 vanilla bean
- 8 cardamon pods, crushed
- 2 cinnamon sticks
- 250g sugar
- 500ml water
- 100ml white wine
- 1 lemon zest
For the Terrine
Line a terrine/loaf pan with plastic film. Beat the egg yolks, vanilla bean & sugar until light & fluffy. Add the mascarpone & combine well. Fold in the soft whipped cream. Whip the egg whites with a pinch of salt to soft peak. Fold into the cream mix. Spoon ½ the mix into the prepared mould and place in the freezer and allow to firm. Spoon over the apricot sorbet, & allow to firm. Spoon over remaining cream mix, place in the freezer & allow to freeze overnight. Serve with poached apricots. Alternatively, use store bought vanilla icecream and layer in a loaf mould with the sorbet. Freeze for several hours or overnight.
For the Apricot Sorbet
Combine the pureed apricots, sugar and lime juice and stir until dissolved. Heat the glucose and stir into the puree. Churn in an icecream machine.
For the Poached Apricots
Place water, sugar, wine, zest, vanilla, cinnamon, and cardamon in a saucepan and dissolve and reduce for 10mins. Add the apricots and cook gently for about 5mins until tender.