Advertisement
Hot Apricot Soufflé
- Difficulty
Easy
- Ready in
10 min
Published 1986
This is identical in preparation to the cheese soufflé, and like it, should be slightly runny in the middle after baking. Almost any fruit purée can be used instead of apricot, but avoid citrus fruits because they will curdle the eggs. This soufflé is delicious with whipped cream.
Ingredients
100 g 4 oz ⅔ cup 300
Method
Soak the apricots overnight in the apple juice and soak the raisins overnight in the brandy. Simmer the apricots for 5 minutes. Leave to cool, then blend to a purée. Separate the eggs and add the yolks and cream to the apricot purée.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
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
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe