This is the simplest of sorbets and the great thing is you can make every part of this dessert in advance. To make more for a larger group of friends just double the quantities. Meringues will keep for a week providing the container is airtight.
Preheat the oven to Gas Mark 3 /160°C/ fan oven 150°C.
Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form when the whisks are lifted. Add the sugar a few tablespoons at a time whisking well between each addition until stiff and glossy.
Put a small blob of meringue at each corner of the oven tray to secure the paper. Put 4 mounds of meringue on the paper and using the back of a spoon push into an approximately 10cm circle making a slight indent in the centre.
Bake for 10 minutes, lower oven to Gas Mark 1/4 / 100°C/ fan oven 100°C and bake for 1 hour until they lift off the tray easily. Cool on a wire track and store in an airtight container.
Meanwhile to make the sorbet and poached apples, put the apple slices in a large pan with the sugar and water. Cook covered on a medium heat for 10 minutes until soft.
Remove 24 apple slices, put in a bowl and reserve.
Tip the rest of the apples into a processer and blitz to a puree. Freeze the puree overnight. Blitz again in the processor until smooth and paler and refreeze for a minimum of 4 hours.
To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.
Recipe courtesy of www.pinkladyapples.co.uk