|Lemon||1 (Juice And Rind)|
|Eggs||4 , separated|
|Caster sugar||4 Ounce (100 Grams)|
|Gelatin||1⁄4 Ounce (11 Gram, 1 Sachet)|
|Whipping cream||1⁄2 Pint (300 Milliliter)|
|Flaked almonds||1 Ounce (25 Gram)|
|Apricots||2 (No Need To Soak Variety)|
Tie a double band of greaseproof paper around a 6 in/15 cm souffle dish, ensuring that the paper stands at least 2 in/5 cm above the top of the dish.
Place the apricots in a small pan with the lemon juice, rind and 1/4 pint/150 ml water.
Bring to the boil, then poach gently for 10 mins, or until soft and pulpy.
Remove from the heat and put through a processor to form a smooth puree.
Leave to cool.
Meanwhile, place egg yolks and caster sugar in a bowl over a pan of gently simmering water and whisk until pale, thick and creamy (the whisk should leave a trail on the surface when lightly pulled across the top).
Remove from the heat and continue to whisk until the mixture is cold.
Stir apricot puree into mixture.
Dissolve the gelatine in 4 tbsp water, then add to the mixture in a thin, steady stream.
Whip the cream until softly peaking, then gently fold into the mixture.
Whisk the egg whites until stiff, then add 3 tbsp to the mixture and fold in carefully with a metal spoon.
Fold in the remaining egg white in the same way.
(Adding the egg white in stages, folding it in gently each time, means that as little air as possible is lost from the mixture.) Turn into the prepared souffle dish and smooth the top.
Chill for at least 3 hrs, or until set.