Cold Apricot Souffle Recipe
Ingredients
| 4 eggs plus 3 yolks | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup thick stewed apricots mashed or apricot marmalade | ||
| Cognac | 1 Tablespoon | |
| Whipped heavy cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons plain gelatin | ||
| Lemon juice | 2 Tablespoon | |
Directions
1.
Beat the eggs and extra yolks with the sugar until thick and pale.
2.
Stir in the apricots, cognac, cream, and gelatin dissolved in the lemon juice over low heat.
3.
Pour into a buttered souffle dish and chill at least 2-3 hours.
Garnish with sweetened whipped cream.
Beat the eggs and extra yolks with the sugar until thick and pale.
2.
Stir in the apricots, cognac, cream, and gelatin dissolved in the lemon juice over low heat.
3.
Pour into a buttered souffle dish and chill at least 2-3 hours.
Garnish with sweetened whipped cream.
Chef
