Most types of fruit will work for this dish, but you may need to adjust the amount of sugar added to the cream to compensate for variations in sweetness. You’ll need to begin this recipe a day ahead.
- 300 gm stone-fruit flesh, such as apricot, blood plum or cherry, coarsely chopped
- ½ lemon, juice only
- 30 ml orange liqueur
- 100 gm caster sugar
- 40 gm eggwhites (from about 1½ eggs), at room temperature
- 400 ml pouring cream, chilled
- 1Process fruit, lemon juice and liqueur in a food processor until smooth, pass through a coarse sieve, set aside. You should have 250ml purée.
- 2Stir 80gm sugar and 50ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush, until mixture reaches 114C on a sugar thermometer (4-5 minutes).
- 3Meanwhile, whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form. With motor running, pour in sugar syrup in a thin steady stream and whisk until completely cold (5-6 minutes).
- 4Whisk cream and remaining sugar until soft peaks form. Fold through eggwhite mixture until smooth. Fold through fruit purée, spoon into eight ½ cup-capacity dariole moulds, smoothing tops, and freeze overnight. Dip moulds in hot water, invert onto chilled plates and serve immediately.