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10 December 2012,03:01 by

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Serves :

Preparation Time :
1 hour

Preparation Method :

  • In a heavy pan, add sugar and water and stir till melted on a high flame and cook for 5 minutes. Remove from heat and cool.
  • Place the apricots and lemon juice in a blender till well pureed.
  • Add in the syrup and blend for further 1 minute and pass through a sieve.
  • Beat the egg white till soft peaks form.
  • Add the caster sugar and whisk again till soft peaks form.
  • Fold in the apricot puree and pour into a shallow ice cream container and allow to freeze.
  • When half set, remove from fridge and whisk the mixture again. Freeze till fully set.
  • Scoop out the ice cream into 4 small glass cups garnished with roasted nuts.


  • 1 tablespoon heaped, caster sugar
  • 2 tablespoon roasted nuts, chopped
  • 150 grams sugar
  • 100 ml water
  • 100 grams fresh stoned and chopped apricots
  • 2 tablespoon lemon juice
  • 1 egg white

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