Simple Apricot Souffle
|Apricot puree||1⁄2 Pint|
|Castor sugar||6 Ounce (According To Sweetness Of Apricots)|
|Lemon juice||1 Tablespoon|
|Double cream||1⁄4 Pint|
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.