This is the simplest of sorbets and the great thing is you can make every part of this dessert in advance. Meringues will keep for a week providing the container is airtight.
Makes: 4
Preparation time: 15-20 minutes
Cooking time: 1 hour
You’ll need:
For the meringues:
2 large egg whites
Pinch of salt
110g caster sugar
1 oven tray lined with baking parchment
4 Pink Lady® apples each cut into 8 wedges, cored and sliced into 5mm pieces
100g caster sugar
100 ml water
Softly whipped cream to serve
What to do:
Preheat the oven to Gas mark 3/160C/fan oven 150.
Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form when the whisks are lifted. Add the sugar a few tablespoons at a time whisking well between each addition until stiff and glossy.
Put a small blob of meringue at each corner of the oven tray to secure the paper. Put 4 mounds of meringue on the paper and using the back of a spoon push into an approximately 10cm circle making a slight indent in the centre.
Bake for 10 minutes, lower oven to Gas mark 1/4/100C/fan oven 100 and bake for 1 hour until they lift off the tray easily. Cool on a wire track and store in an airtight container.
Meanwhile to make the sorbet and poached apples, put the apple slices in a large pan with the sugar and water. Cook covered on a medium heat for 10 minutes until soft.
Remove 24 apple slices, put in a bowl and reserve.
Tip the rest of the apples into a processer and blitz to a puree. Freeze the puree overnight. Blitz again in the processor until smooth and paler and refreeze for a minimum of 4 hours.
To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.
Submitted by www.pinkladyapples.co.uk
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