The word “soufflé” probably conjures up an image of a kitchen beset with dirty pots, whisks, and mixing bowls and a frazzled cook too terrified to open the oven door to find out if the soufflé has fallen. Hardly an image I’d like to visualize on an ordinary week night.
Fear not, my soufflés are simple and quick to make. This one, a purée of dried fruit, is thickened by apricots instead of a cooked roux, and then folded into egg whites that have been beaten with sugar. To save time,