Mini Pavlovas drizzled with lemon and ginger infused honey for gentle floral notes. Serve them with seasonal fruit and top with edible flowers.
Preheat the oven to 230°C (210°C fan), then turn it off.
Whilst the oven is preheating, line a baking tray with parchment paper and spread the caster sugar on a small plate.
In a medium bowl, whisk 2 of the egg whites until frothy. Using a pastry brush, brush a mint leaf with some of the egg white, then cover it completely in the caster sugar. Repeat with the remaining mint leaves, and then transfer all sugared mint leaves to the baking sheet.
Place in the oven and let them dry out for about 40 minutes; the leaves should not colour, but they should be brittle-dry. Let cool, then put the mint leaves into a food processor and grind to a powder.
Transfer 3 tbsp of the mint powder to a medium bowl and stir in the granulated sugar.
Preheat the oven to 120°C (100°C fan) and line 2 baking trays with parchment paper.
Beat the remaining 2 egg whites at a medium speed using an electric mixer until frothy. Increase the speed to medium-high and continue to beat the whites until soft peaks form. Beat in the mint sugar, 1 tbsp at a time, until the meringue is stiff and glossy.
Sift the icing sugar over the meringue, then fold it in with a rubber spatula. Spoon 2 tbsp of the meringue onto the baking tray. Repeat to form 9 more meringues, and then bake for about 12 minutes, or until they are firm and dry. Turn off the oven, open the door slightly and let the meringues cool in the oven for 1 hour.
Preheat the oven to 200°C (180°C fan). Whilst the oven is preheating, prepare a large bowl of ice water.
In a saucepan of boiling water, blanch the apricots for 10 seconds, then immediately transfer them to the ice water to cool. Peel the apricots, then halve and pit them.
In a small roasting tin, toss the apricots with the honey and chilli. Roast for about 10 minutes, or until they are soft but not mushy. Meanwhile, add the Dragonfly Lively Lemon & Ginger teabag and water to a mug. Steep for 5 minutes and then remove the teabag.
Whisk the butter and tea into the honey in the roasting pan, then strain the sauce into a small bowl, and stir in the vanilla extract.
Add the cream and 1 tbsp icing sugar to a medium bowl and beat with an electric mixer until firm.
Place 1 meringue on each of the 4 plates. Top each with a dollop of the whipped cream, 3 apricot halves and a drizzle of the lemon, ginger and honey sauce.
