CREAM SHELL:
300ml Thickened Cream
1 Tablespoon Chelsea Caster Sugar
2 Tablespoons Brandy
8 Macaroons

FILLING:
825g Apricot Halves
1 Tablespoon Brandy
1 Tablespoon Chelsea Honey Maple Flavoured Syrup
2 Teaspoons Gelatine

1 : Beat the cream until thick, gradually add Chelsea Caster Sugar and brandy. Fold in the crushed macaroons.
2 : Oil a springform tin (21cm) and put in the mixture, heaping round the sides to form a shell. Freeze until firm.
3 : Drain the apricots in the centre of the shell. Combine in a saucepan the reserved syrup, brandy, Chelsea Honey Maple Flavoured Syrup and gelatine.   Stir over low heat until gelatine has dissolved.
4 : Refrigerate until the consistency of egg white and then spoon over the apricots.
5 : Freeze at least 10 mins or until needed. Release from tin carefully.