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Cold Apricot Souffle

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Ingredients
  Eggs 4
  Egg yolks 3
  Sugar 1⁄2 Cup (8 tbs)
  Apricot marmalade/Thick stewed apricots mashed 1 Cup (16 tbs)
  Cognac 1 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs), whipped
  Plain gelatin 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

1.
Beat the eggs and extra yolks with the sugar until thick and pale.
2.
Stir in the apricots, cognac, cream, and gelatin dissolved in the lemon juice over low heat.
3.
Pour into a buttered souffle dish and chill at least 2-3 hours.
Garnish with sweetened whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apricot

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