Ingredients
La Fruitière Apricot Puree 1 000 g
Sugar 25 g
Gelatine 32 g
Italian Meringue 375 g
Whipped cream 700 g
Preparation
- Make the Italian meringue
- Cook the sugar at 118°C
- Pour the cooked sugar over the whites
- Mix the whipped cream with the Italian meringue
- Heat the remaining 1/3 of the fruit puree, the sugar and the hydrated gelatine to 50°C
- Add the remaining fruit and gently mix all the ingredients together