Apricot And Almond Souffle Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 11/4 Cup (16 tbs) | |
| 1 pound apricots, pitted, or 12 ounces dried apricots, soaked 4 hours | ||
| Unflavored gelatin | 1 | |
| Egg yolks | 6 | |
| Egg whites | 7 | |
| 1 tablespoon apricot liqueur or orange liqueur | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Almonds | 3/4 Cup (16 tbs), chopped | |
| Apricot rose | ||
| Mint leaves | ||
Directions
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.
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.
Chef
