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Apricot Chochineal Souffle

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Ingredients
  Apricot puree 3⁄8 Pint
  Butter 1 1⁄2 Ounce
  Plain flour 1 1⁄2 Ounce
  Egg yolks 4
  Castor sugar 2 Ounce
  Cochineal 3 Drop
  Egg whites 6
Directions

Prepare the souffle tin.
Make the apricot puree by rubbing either stewed or tinned apricots through a fine sieve and thinning down the puree with some of the syrup.
Melt the butter in the saucepan, add the flour and cook slowly for a few minutes.
Stir in gradually the apricot puree; continue cooking until the mixture thickens.
Leave to cool.
Beat in the egg yolks singly and the sugar.
Add a few drops of cochineal to bring up the apricot colouring.
Stiffly whisk the egg whites; fold them into the mixture.
Pour into the souffle mould, cover and steam gently, about 50—60 min.
Turn out and serve at once with apricot- orcustard-sauce.

Recipe Summary

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

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