Apricot Souffle Recipe
Ingredients
| Dried apricots | 1 Cup (16 tbs) | |
| Water | 1 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 envelope unfavored gelatin | ||
| Salt | 1/8 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Sugar | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs), chilled | |
Directions
Extend depth of 4-cup souffle dish 2 inches above dish with band of triple thickness aluminum foil; secure foil by folding ends together, taping or fastening with paper clips.
Heat apricots and 1 1/4 cups water to boiling in small saucepan.
Reduce heat; cover and simmer until tender, about 15 minutes.
Drain off 1/2 cup liquid and reserve.
Place apricots and remaining liquid in blender.
Blend on medium speed until pureed, about 2 minutes, or press apricots through sieve into small bowl.
Mix 1/2 cup sugar, the gelatin, salt, reserved apricot liquid and 3/4 cup water in saucepan.
Beat egg yolks slightly; stir into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Remove from heat.
Stir in apricot puree.
Chill just until mixture mounds slightly .
Beat egg whites until foamy in large mixer bowl.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold gelatin mixture into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream into meringue mixture.
Carefully turn into souffle dish.
Refrigerate until set, about 8 hours.
Just before serving, remove foil band.
If desired, garnish with sweetened whipped cream and cluster of dried apricots.
Heat apricots and 1 1/4 cups water to boiling in small saucepan.
Reduce heat; cover and simmer until tender, about 15 minutes.
Drain off 1/2 cup liquid and reserve.
Place apricots and remaining liquid in blender.
Blend on medium speed until pureed, about 2 minutes, or press apricots through sieve into small bowl.
Mix 1/2 cup sugar, the gelatin, salt, reserved apricot liquid and 3/4 cup water in saucepan.
Beat egg yolks slightly; stir into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Remove from heat.
Stir in apricot puree.
Chill just until mixture mounds slightly .
Beat egg whites until foamy in large mixer bowl.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Fold gelatin mixture into meringue.
In chilled bowl, beat whipping cream until stiff.
Fold whipped cream into meringue mixture.
Carefully turn into souffle dish.
Refrigerate until set, about 8 hours.
Just before serving, remove foil band.
If desired, garnish with sweetened whipped cream and cluster of dried apricots.
Chef
