Apricot temptation with apricot syrup and brandy snap twirls

Pudding: Apricot temptation with apricot syrup and brandy snap twirls (Sally Hair)

Published: Thursday, 11 October 2007, 12:18PM


INGREDIENTS

BRANDY SNAP TWIRLS
• 50g butter
• 50g caster sugar
• 2 level tbsp golden syrup
• 50g plain flour
• ½ level tsp ground ginger

APRICOT SOUFFLE
• 3 eggs separated
• 75g caster sugar
• 1 tbsp lemon juice
• 200g apricot puree
• 2 level tsp powdered gelatine
• Water, on set to soak gelatine
• 150 ml double cream

POACHED APRICOT
• 300 ml water
• Rind of 1 lemon
• 150 g granulated sugar
• Whole apricots

SPONGE DROPS
• 2 eggs
• 50g caster sugar
• 35 g plain flour
• 13 g corn flour

METHOD

OVEN – 180 DEGREES C

1. To make the brandy snaps, melt the butter, sugar and syrup, remove from the heat and stir in the flour and ginger.
2. On a parchment lined baking tray, place small spoonfuls of the mixture, allowing room for spreading the bake in the oven for 7 to 10 minutes.
3. Remove from the oven and leave to cool slightly.
4. To shape, cut the snaps into strips and gently twist then round a straw and allow to cool.
5. For the apricot soufflé, separate the eggs into separate bowls.
6. Over a bain marie, whisk together the egg yolks, sugar and lemon juice until thick and creamy.
7. Dissolve the gelatine in 2 tbsp of water.
8. Whisk the whites to form soft peaks then whisk the cream.
9. Add the gelatine mixture to the egg yolk mixture. Fold in the fruit puree and cream. Fold in the egg whites and place in the fridge to set.
10. For the poached apricots, heat the water, lemon rind and sugar and stone the apricots.
11. Add the apricots to the syrup and cook for 5-8 minutes. Remove the apricots from the syrup and allow to cool.
12. Keep the syrup simmering until reduced to a sauce consistency.
13. For the sponge drops, whisk the eggs and sugar until thick and fluffy then stir in the plain flour and corn flour.
14. Place small spoonfuls of mixture onto a parchment lined baking tray and bake at 180 degrees Celsius for 3 minutes then allow to cool.
15. To serve, put the sponge drops on the plate, top with the poached apricot and drizzle some of the sauce around. Serve with a scoop of soufflé and brandy snaps twists.