Cold Apricot Souffle
|Sugar||1⁄2 Cup (8 tbs)|
|Apricot marmalade/Thick stewed apricots mashed||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Plain gelatin||2 Tablespoon|
|Lemon juice||2 Tablespoon|
Beat the eggs and extra yolks with the sugar until thick and pale.
Stir in the apricots, cognac, cream, and gelatin dissolved in the lemon juice over low heat.
Pour into a buttered souffle dish and chill at least 2-3 hours.
Garnish with sweetened whipped cream.