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Apple ring with apricot sauce

Preparation time: 30 minutes, plus soaking and setting,
Cooking time: 30 minutes,
Calories: 147 per portion

ingredients

serves 6
450 g (1 lb) cooking apples, peeled, cored and chopped
150 ml (1/4 pint) water
grated rind and juice of 1 lemon
2 cloves
25 g (1 oz) powdered gelatine
2 eggs, separated
40 g (1 1/2 oz) muscovado sugar
150 ml (1/4 pint) low-fat yogurt

for the sauce

100 g (4 oz) dried apricots
300 ml (1/2 pint) water
rind and juice of 1/2 lemon
1/2 cinnamon stick

method

1. Place the apples in a saucepan with the water, lemon rind and cloves. Bring to the boil and simmer for about 10 minutes. Discard the cloves.

2. Dissolve the gelatine in the lemon juice in a bowl over a saucepan of gently simmering water. Add to the apple mixture and blend in a liquidizer. Set aside to cool.

3. Whisk the egg yolks with the sugar until light and fluffy. Stir into the apple puree with the yogurt. Whisk the egg whites until stiff and fold into the puree.

4. Rinse a 1.2 litre (2 pint) ring mould with cold water. Pour in the apple mixture and chill 3 hours.

5. Make the sauce. soak apricots in the water 2 hours. Add lemon rind, juice and cinnamon. Bring to boil, simmer 20 minutes. Remove cinnamon, puree the apricots.

6. Turn the apple mould on to a serving dish, drizzle a little of the sauce over it and serve the remainder separately.

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