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Apricot Souffle

Amandamac's picture
Eating just one is not possible for any one is my claim for this recipe of Apricot Souffle. The Apricot Souffle holds a high place in the European cuisine. I never fail to eat Dessert while dining out and this is the most common dish that I order. I am certain you and I will approve that this Apricot Souffle is just delectable.
Ingredients
  Egg whites 8 (Unbeaten)
  Dried apricots 1⁄2 Cup (8 tbs)
  Almond extract 1⁄4 Teaspoon
  Butter 1 Tablespoon
  Granulated sugar 1 Cup (16 tbs)
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cold heavy cream 1 Cup (16 tbs)
  Confectioner' s sugar 2 Tablespoon
  Almond extract 1⁄8 Teaspoon
Directions

GETTING READY
1. In large bowl of electric mixer, let egg whites warm to room temperature. This should take about 1 hour.
2. In 3-1/2 cups water, simmer apricots, covered, about 1/2 hour, or until very tender. Then press apricots, with cooking liquid, through sieve or food mill, or mix in blender, to make puree. To 2 cups apricot puree, add 1/4 teaspoon almond extract; refrigerate.
3. About 1 hour before dessert time, preheat oven to 325F.

MAKING
4. Butter 2-quart casserole; then sprinkle with a little granulated sugar.
5. Beat egg whites until foamy throughout; add cream of tartar and salt; continue beating to form soft peaks.
6. Gradually add 1/2 cup granulated sugar, 2 tablespoons at a time, beating after each addition until whites form stiff peaks.
7. Gently fold apricot puree into whites until thoroughly combined; turn into prepared casserole; set in pan of hot water. Bake 45 minutes.
8. At dessert time, whip cream until stiff; add sugar and 1/8 teaspoon almond extract.

SERVING
9. Decorate with icing sugar and whipped cream

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot
Interest: 
Everyday
Preparation Time: 
40 Minutes

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