Apricot Souffle

Soufflé à L’Abricot

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THIS IS AN EXAMPLE of a fruit soufflé made without the traditional pastry-cream base. Fruits with a lot of pulp and not much liquid, such as apricots, produce a thick base when puréed. The base can then be simply sweetened and mixed with beaten egg whites to produce a very light and luscious dessert. Fruit soufflés prepared this way are lighter and will rise faster than traditional pastry-cream soufflés and require less baking time. Generally they will rise in 8 minutes or less.

For this recipe I use the principle of puréed fruit as a soufflé base, but substitute dried California apricots (I find their flavor more intense than the Turkish variety) for fresh ones because they are available year-round. The apricots are puréed in a blender with hot water to replace the fruit’s natural moisture and to soften them.

Other fruits you can try are mangoes, pears, and papayas. With fresh fruit it is not necessary to add water. If the fruit needs sweetening, the sugar should be beaten with the stiff egg whites to dissolve it, or use Heavy Sugar Syrup instead.