Apricot Rosemary Sorbet with Goat Cheese Meringue may sound a little strange, but don’t worry, the aromas and textures match. Creamy, fruity apricot aroma with a hint of rosemary is complemented by crunchy goat cheese meringue. Unfortunately, there are only a few apricots left at the moment, but due to my new job, I haven’t had time for my blog in recent weeks. But sometimes you have to set priorities.
Maybe you’ll be lucky and get some from your trusted fruit and vegetable dealer. But instead of apricots, juicy peaches also go wonderfully well with this dessert. Apricots can simply be exchanged for peaches. In addition, I can well imagine that figs and rosemary would go very well with the goat cheese meringues. If you try the recipe with a different fruit, I would appreciate your feedback.
I came up with the idea of goat cheese meringues very spontaneously. I love it when there are different textures in a dessert. But this is not only true for desserts. A dish is always more exciting when a surprise happens in the mouth. With this apricot rosemary sorbet you first have the fruity aroma, then the coldness of the sorbet and then the cracking of the goat cheese meringues. Believe me, once you’ve tried it, you’ll see meringue and ice cream as one.
To combine the sweetness of the apricots with the aroma of the rosemary, the apricots are cooked in a little Riesling and sugar. The rosemary is chopped and releases its aroma into the broth when cooked. Later, everything is mashed to a very smooth mass in a mixer. Especially the rosemary should be very fine. Nobody wants to bite on pieces of rosemary at the end.
Tips For Perfect Goat Cheese Meringue
For perfect small goat cheese meringuedrops there are a few tips you should heed. Protein from eggs that are already a few days old will give you a stiffer protein than fresh eggs. The protein should also be very cold. Your whisk should not contain any fat residues, so rinse well and also dry. When drying the meringuedrops you need some patience. The oven should also be slightly opened with a wooden spoon. The moisture can escape through the opening so that the meringuedrops do not collapse.
As a wine accompaniment to the Apricot Rosemary Sorbet with Goat Cheese Meringue I had a from the winery Michael Teschke Bulle 2016 Pet Nat Rosé.
Winery Michael Teschke, Bulle 2016 Pet Nat Rosé
In the northernmost tip of Reinhessen in the municipality of Laurenziberg, winegrower Michael Teschke runs the winery in the third generation. Michael Teschke cultivates Riesling, Pinot Blanc and Pinot Gris, Sylvaner, Pinot Noir and Portuguese on approx. 7 ha. Although it is not certified organic, he does not use any pesticides or herbicides. Its Petillant Naturel are 60% Pinot Noir and 40% Portuguese at 11% vol. alcohol. Colour cloudy and beautiful. Colour cloudy and beautiful chimney red. The colour reminds me of pressed raspberry juice. Red fruit and brewer’s yeast one has in the nose. On the tongue red fruits, light tannins and a pleasant perlage. Perlage and aromas go well with my sorbet.
Apricot Rosemary Sorbet with Goat Cheese MeringuePrint This
What do you need for the Apricot Rosemary Sorbet?
- 5 cups apricots (very ripe)
- 1 cups sugar
- 1 cup Riesling dry
- 2 tender sprigs of rosemary – use only the leaves
What do you need for the Goat Cheese Meringue?
- 4 egg whites
- 1.5 cups icing sugar
- 1 pinch salt
- 1 tsp sieved cornflour
- 1/2 cup fresh, creamy goat cheese drained
How is Apricots Rosemary Sorbet prepared?
- Wash and halve the apricots and remove the seeds. Cut the halves again. Put the apricots in a pot with the Riesling and sugar.
- Wash the rosemary and remove it from the stems.
- Chop the rosemary very small and add it to the apricots in the pot.
- Simmer the apricots on a low heat for about 30 minutes until completely soft.
- Let the cooked apricots cool down and then mix very finely in a blender.
- If your blender does not work so fine you can put the mixture through a sieve.
- Process the apricot mixture in an ice cream machine to a creamy sorbet.
- If you don’t have an ice cream machine, you can also prepare the sorbet in a freezer. It is important that you stir the mass regularly, at least every half hour, with a fork so that no large ice crystals form.
How are the Goat Cheese Meringue prepared?
- Put some vinegar on a cloth and let the bowl where you beat the egg whites stiffly with it dry. The egg whites should be very cold. Preheat oven to approx. 180 Fahrenheit degrees circulating air.
- Whip the egg whites with salt, add the sugar and beat until stiff.
- Then slowly let the sieved starch trickle in when beating.
- The fresh goat cheese must be very dry. It is best to put it in a sieve half an hour before and let the rest of the water drain off.
- Add the goat’s cream cheese teaspoon by teaspoon to the beaten egg white while you continue beating slightly. The mixture must not fall together.
- Fill the mixture into a piping bag with a star-shaped spout. Press the mixture down and turn the open end of the piping bag firmly. Place small drops on a baking tray covered with baking paper.
- Place the baking tray in the preheated oven. The oven door should remain open with a wooden spoon a small gap.
- The goat cheese meringue takes about 3-4 hours to dry, depends somewhat on the oven and the weather outside.
- The meringue should be dry and just peel off the baking paper.
Put some goat cheese meringue in a plastic bag and crush lightly with a pot. Put the goat’s cheese meringue crumbs in a bowl and a nock of apricot rosemary sorbet on top. To decorate, add one or two Goat Cheese Meringue drops.