Apricot Soufflé

Name: Apricot Soufflé
Yield: Serves 10–14
Cuisine: American
Ingredients: 8 ounces dried apricots, coarsely chopped; 1¼ cups boiling water; 1 cup plus 7 tablespoons sugar; 2¾ teaspoons unflavoured gelatin; 11 × 17- or 12 × 16-inch Hot Milk Sponge Sheet, baked and cooled; ¾ cup fresh orange juice; ¼ cup fresh lemon juice; ½ cup (3–4) egg whites; 1 cup heavy cream; ½ cup strained apricot jam; ¼ teaspoon cream of tartar

Preparation info

Serves
10–14

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

8 ounces dried apricots, coarsely chopped
1¼ cups boiling water
1

Americas
United States
Dessert
Microwave

Method

To Make Apricot Purée: Place dried apricots in a small heatproof bowl. Pour boiling water over them. Cover bowl tightly with plastic wrap; set aside to steep for at least 1 hour or longer. In blender or food processor, purée apricots, their soaking liquid, and 1 cup sugar until as smooth as possible. Set aside.
To Assemble Cake and Purée: Run a kn