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Apricot Souffle Recipe
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To make Apricot Souffle for 2 you will need
Ingredients
| 3/4 | cups | Heavy cream | | 2 1/4 | teaspoons | Flour | | 1/4 | cups | Sugar, plus additional for dusting souffle dish | | 8 | large | Fresh apricots; 4 diced, 4 sliced | | 1 | teaspoon | Kirsch | | 3 | | X-large eggs, separated at room temperature | | | Pinch cream of tartar | | 1 | teaspoon | Butter | | | Confectioner's sugar |
Instructions
Preheat oven to 450 F. Combine cream, flour, 1/4 cup sugar, and diced
apricots in a large saucepan. Bring to a simmer over medium heat and cook,
whisking until thick, about 3 minutes. Remove from heat, add kirsch, then
wisk in egg yolks one at a time.
Beat egg whites in a nonreactive mixing bowl until foamy; add cream of
tartar; continue to beat until very stiff.
Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with
sugar, and spread 1/4 cup apricot mixture on bottom. Add about a third of
the egg whites to the remaining apricot mixture; gently fold together.
Repeat, carefully folding in remaining egg whites in two batches. Do not
overmix. Spoon over apricot mixture in souffle dish.
Make sure oven rack is low enough to allow souffle room to rise 2" above
rim of dish. Bake souffle until lightly browned on top, 12-15 minutes.
Dust generously with confectioner's sugar and arrange sliced apricots on
top. Serve immediately. (Souffle will coninue to cook as it rests; start
eating on the outside and work your way into the middle.)
Enjoy your Apricot Souffle
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Mon 12 May 2008
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