Label
All
0
Clear all filters

Apricot Soufflés

Rate this recipe

Preparation info
  • Makes:

    6

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

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,

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

$9.99

Join ckbk to get started

Part of


No reviews for this recipe

The licensor does not allow printing of this title