Meringues with apples and sorbet
This is the simplest of sorbets and the great thing is you can make every part of this dessert in advance. To make more for a larger group of friends just double the quantities. Meringues will keep for a week providing the container is airtight.
Serves: 4
Ingredients
- For the meringues:
- 2 large egg whites
- pinch of salt
- 110g caster sugar
- For the topping:
- 4 apples (Pink Lady are best) each cut into 8 wedges, cored and sliced into 5mm pieces
- 100g caster sugar
- 100 ml water
- softly whipped cream to serve
Method
- Preheat the oven to 160C/Gas3.
- Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form.
- 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 an oven tray lined with greaseproof paper 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 mins, lower oven to 100C/Gas¼ and bake for 1 hour until they lift off the tray easily.
- Cool on a wire track and store in an airtight container.
- 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 purée.
- Freeze the purée 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.
