Apricot Chochineal Souffle
|Apricot puree||3⁄8 Pint|
|Butter||1 1⁄2 Ounce|
|Plain flour||1 1⁄2 Ounce|
|Castor sugar||2 Ounce|
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.