Apricot soufflé

Apricot soufflé

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
90g dried apricots
125ml water
5 tablespoons sugar
2 tablespoons orange juice or grand marnier
1/2 orange, zested
3 egg whites

Method

  1. Soak apricots in water to cover for 3 hours. Drain and place in a saucepan with the 125 ml water. Cook over very gentle heat until tender. Drain again and add 2 tablespoons sugar.
  2. Push apricots through a sieve or purée in a blender. Stir in orange juice or liqueur, and orange zest.
  3. Whisk egg whites until stiff, then gradually beat in remaining sugar. Fold gently into cooled apricot purée.
  4. Turn into a buttered 18 cm soufflé dish which has been lightly sprinkled with sugar. Bake in a preheated hot oven for about 20 minutes. Serve immediately.
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