Heat the barbecue indirectly to 200° C.
Separate the egg yolks and whites.
Beat the egg whites with a pinch of salt and a teaspoon of lemon juice until semi-stiff. Gradually beat in 40 g of sugar until the sugar has completely dissolved!
Mix the zest of one orange and one lemon with the remaining sugar, vanilla, tonka bean, rum liqueur, cream and sour cream until smooth, fold in half of the egg white mixture.
Roughly chop the chocolate, finely chop the rosemary and fold into the candied orange peel in the egg mixture.
Fillet the oranges, halve 4 apricots and slice the rest.
Halve the brioche buns and cut into slices
Grease the Dutch oven with butter. Arrange the brioche slices, orange fillets and apricot slices in the buttered Dutch oven to form a "pyre" and pour over the egg yolk mixture. Bake immediately in the covered grill.
In between, lightly caramelize the apricot halves on the cut side in butter on the lid of the Dutch oven.
After 12 minutes, spread eight mounds of egg white on the pyre and place the roasted apricots on top, cut side up. Lift the lid of the Dutch oven and the deflector stone underneath out of the SGS and bake the meringue at 240°C. Bake until the meringue is lightly browned!
Garnish with rosemary.
Enjoy your meal!
