Servings |
slices
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Ingredients
- 3/4 cup white sugar
- 2 eggs
- 3 egg yolks
- 400 g tin coconut cream CHILLED--do not skip chilling it!
- 300 ml thickened cream
- 8 good sized Apricots or 10 small
Ingredients
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|
Instructions
- Prep a loaf pan. If using metal you'll need to line it with cling film.
- Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
- Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
- Take the bowl off the heat and whisk rapidly on high speed to cool.
- Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
- Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
- Fold through the egg mix.
- Use a blender to puree 4 of the apricots.
- Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
- Slice 2 of the apricots and set aside.
- Pour the egg and cream mix into the loaf pan on top of the slices.
- Cover with cling film and freeze for 8 hours before serving.