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Apricot Chochineal Souffle

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  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

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: 
Lacto Ovo Vegetarian

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1298 Calories from Fat 454

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 27.7 g138.7%

Trans Fat 0 g

Cholesterol 831.8 mg277.3%

Sodium 417.6 mg17.4%

Total Carbohydrates 175 g58.4%

Dietary Fiber 1 g4.1%

Sugars 106 g

Protein 31 g62.8%

Vitamin A 67.1% Vitamin C

Calcium 10.4% Iron 20.3%

*Based on a 2000 Calorie diet

Apricot Chochineal Souffle Recipe