Hot Apricot Soufflé

Name: Hot Apricot Soufflé
Prep time: 7 min
Total time: 7 min
Ingredients: 100 g/4 oz/⅔ cup dried apricots; 300 ml/10 fl oz/1¼ cups apple juice; 300 ml/10 fl oz/1¼ cups single/light cream; 300 ml/10 fl oz/1¼ cups single/light cream; 150 ml/5 fl oz/⅔ cup brandy; 4 eggs

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

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 dried apricots
300

Dessert
Vegetarian
Gluten-free

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. Pre-heat the oven to 200°C/400°F/Gas mark 6. Butter