Ingredients
4 cups whole milk
1 cup water
Basic French Meringue
Ricotta Cream
Poached Apricots, warm
Preparation
Bring milk and water to a simmer in a straight-sided saute pan over medium heat. Reduce heat to medium-low so liquid steams but does not bubble.
To shape meringues, you will need 2 wet dessert spoons. Use 1 spoon to scoop up a mounded spoonful of meringue. Slide second spoon on top of first, with spoons pointing in opposite directions. Carefully spoon the meringue back and forth a few times, scraping it into a small, neat oval. Tap spoon gently against edge of pan or dip spoon into liquid to release meringue. Repeat, making a few at a time. Poach for 2 1/2 minutes, then gently flip each, and poach until firm to the touch, about 2 minutes more. (Skim any skin that forms on surface of liquid.) Use a slotted spoon to transfer meringues to a large plate. Repeat.
Divide ricotta cream among 6 bowls. Top each with 2 poached meringues, then 5 apricots and some of the syrup. Serve immediately.
