Description

Apricots are hitting their peak, so make the most of them in this luscious fruit coulis and cream dessert!

Ingredients

  • 110g (1/2 cup) caster sugar
  • 1 lemon, zested, juiced
  • 500g (about 6) apricots, halved, stoned, roughly chopped
  • 1 1/2 teaspoons orange-blossom water (see top tips)
  • 420g (1 1/2 cups) Tamar Valley Greek Style Yoghurt
  • 250g creme fraiche
  • Roasted flaked almonds (optional), to serve
  • 35g (1/4 cup) dried apricots, roughly chopped
  • 115g (1 1/2 cups) shredded coconut
  • 1/2 teaspoon vanilla bean paste (see top tips)
  • 80ml (1/3 cup) sweetened condensed milk
  • 1 egg white

Instructions

  1. Preheat oven to 160