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Home > Dessert Recipes > Soufflés and Mousses > Apricot Soufflé
Apricot Soufflé
Ingredients
4 eggs (separated)
2 oz caster sugar
½ pint apricot purée (made from canned, or cooked fresh, or dried, apricots)
½ oz gelatine
5 tablespoons water if using fresh, or dried, apricots (or juice of ½ lemon and water to make 5 tablespoons if using canned apricots)
¼ pint double cream
For decoration
2½ fl oz double cream
Pistachio nuts (chopped)
6-inch diameter top (No. 2 size) soufflé dish
Method
To purée apricots, rub through a nylon strainer, or work in a blender. Prepare soufflé dish.
Put egg yolks, sugar and purée in a basin over a pan of hot water and whisk until mixture has thickened a little. Remove basin from heat and continue whisking until bowl is cool and whisk leaves a trail.
Soak the gelatine in the water (or lemon juice and water) and dissolve over gentle heat. Whip cream until it just begins to thicken, then fold into soufflé mixture; add gelatine liquid. Whisk egg whites until stiff but not dry. Stand basin in a bowl of iced water and cut and fold in egg whites with a metal spoon. Stir mixture until it begins to thicken, then pour at once into prepared soufflé dish. Put in a cool place to set.
To serve: whip cream and sweeten slightly. Remove paper from soufflé and decorate with cream and nuts.
