Apricots Provencal

Apricot sorbet:

Make a syrup from 260 g water and 220 g powdered sugar. Cool and mix with the fruit puree. Pre-cool to little degrees and finish in the ice cream maker.

Almond milk ice cream:

Mix the milk together with the milk powder, the whipped cream and the egg yolks, 200 g of sugar and the marzipan paste until smooth and heat gently in a saucepan to 84 degrees, do not make! Cool and chill in the freezer down to 4 degrees. Finish in ice cream maker. (It will be even better with a few drops of bitter almond and toasted small chopped almond kernels) Small meringues: Whip egg whites with 40 g regular sugar to egg whites. gradually drizzle in granulated sugar and whip to glossy peaks.

Pipe 12 very small meringues on a baking tray and dry in the oven for 1 hour at 100 °C more than bake.

Cut the 2 apricots in half and remove the seeds. Caramelize briefly with cane sugar and butter.

Form 1 scoop of almond ice cream and 1 scoop of apricot sorbet in dessert bowls, add half an apricot (perhaps in wedges) and 3 small meringues each. Sprinkle with the coarsely chopped roasted almond kernels, a little vanilla sugar and round off with a dash of almond liqueur.

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