Apricot And Almond Souffle
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Apricots/12 ounces dried apricots, soaked 4 hours||1 Pound, pitted|
|Unflavored gelatin envelope||1 Tablespoon|
|Apricot liqueur/Orange liqueur||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped almonds||3⁄4 Cup (12 tbs)|
Combine sugar and 1 cup of the water in a small saucepan and boil about 5 minutes or until syrupy.
Add apricots and simmer about 5 minutes or until fruit is tender.
Whirl fruit in a blender to puree.
In a metal cup, soften gelatin in remaining 1/4 cup water.
Place over hot water and stir until gelatin is dissolved.
Combine gelatin with pureed apricots in the top of a double boiler.
Beat in egg yolks.
Stir over simmering water until slightly thickened and creamy.
Chill 30 minutes or until mixture mounds in a spoon.
Collar a 1 1/2 quart souffle dish .
Beat egg whites until stiff enough to hold a rounded peak.
Beat the chilled apricot mixture until light.
Thoroughly fold 1/4 of the beaten egg whites into the apricot mixture.
Gently fold in the remaining egg whites and liqueur.
Beat cream until stiff; fold into the apricot mixture.
Pour into the souffle dish and chill at least 4 hours.
To serve, remove collar and press chopped almonds around sides.
Garnish with an apricot rose and mint leaves, if desired.