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Apricot, Rosemary and Honey Soufflé
- Serves
6
- Difficulty
Easy
Published 1999
Some puddings are truly divine, and this is one of them. It is a light, chilled soufflé with the wonderful intense flavour of apricots, excitingly enhanced with fresh rosemary. It is marvellously refreshing after a rich meal. You can make it in one large soufflé dish or in six individual ramekin dishes.
Ingredients
375 g 12 oz 3 tablespoons
Method
Put the chopped apricots into a saucepan with the honey, lemon juice and chopped rosemary. Bring the mixture to the boil, stirring as the honey melts, then simmer gently, stirring now and then, for 15–20 minutes or until the apricots are completely soft. Remove the pan from the heat and add the gelatine powder or agar-agar flakes to the mixture. Refer to the instructions on the packet to ensure
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