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Simple Apricot Souffle

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Ingredients
  Apricot puree 1⁄2 Pint
  Eggs 4
  Castor sugar 6 Ounce (According To Sweetness Of Apricots)
  Lemon juice 1 Tablespoon
  Gelatin 1⁄2 Ounce
  Water 4 Tablespoon
  Double cream 1⁄4 Pint
Directions

Use the puree in place of rind and juice of lemons in Milanaise souffle.
Taste and sweeten as liked.
Add lemon juice to sharpen.
When thick and creamy, colour carefully with one or two drops of carmine.
Finish as for Milanese souffle.
Decorate with chopped, blanched pistachio nuts.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

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