400gtin coconut cream CHILLED–do not skip chilling it!
8good sized Apricots or 10 small
Prep a loaf pan. If using metal you’ll need to line it with cling film.
Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
Take the bowl off the heat and whisk rapidly on high speed to cool.
Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
Fold through the egg mix.
Use a blender to puree 4 of the apricots.
Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
Slice 2 of the apricots and set aside.
Pour the egg and cream mix into the loaf pan on top of the slices.
Cover with cling film and freeze for 8 hours before serving.