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.