Apricot Terrine with Iced Grand Marnier Sabayon

1. Pit 700g apricots and cut into small pieces. Stew the apricot pieces with 60g sugar, the pulp of the scraped vanilla pod, the white wine and 200ml water in a closed saucepan for 1/2 hour at low temperature until soft. Drain in a sieve without pressure, collecting the juice. Soak the gelatine in cold water for 10 minutes, then squeeze it out and let it melt in the warm apricot juice. Season with the apricot spirit. Cool in the refrigerator, stirring a few times as the juice begins to gel at the edges.

Blanch the remaining apricots for 3-4 minutes, rinse, skin and pit. Cut into wedges and marinate with powdered sugar and juice of one lemon.

3. brush a baking dish (900ml capacity) with the oil and cover with cling film. Put the give in an appropriate container with iced water. Add apricot juice, apricot quarters and pistachio kernels in layers, waiting a little at a time until the juice begins to gel. Meanwhile, repeat the process until all the ingredients are used and the mold is filled. Cover with plastic wrap and refrigerate for at least 6-8 hours. Turn out onto a kitchen board, carefully remove the foil and cut the terrine into slices about 1.5 cm thick with an electric knife. (Makes about 8-9 slices).

For the sabayon, whisk the egg yolks, sugar and milk over a hot water bath until very creamy, then cool in iced water.

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