Hot apricot and blood orange soufflé

Name: Hot apricot and blood orange soufflé
Yield: Makes 4–6 soufflés
Ingredients: 20 g plain flour; 20 g butter plus extra for greasing; 100 ml blood orange juice; 120 g dried apricots, soaked for 2 hours in 200ml water; icing sugar, for dusting; 30 g caster sugar; Orange Baci di Dama with Rosemary biscuits to serve; 3 medium egg whites; finely grated zest of 1 blood orange

Preparation info

Makes
4–6
soufflés

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This is a feather-light, modern take on the rich old-fashioned cream-and-egg-laden soufflé. It is just as delicious, but contains no cream.

Ingredients

120 g dried apricots, soaked for 2 hours in 200ml water
20 g butter plus extra for greasing
20

Dessert
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet on the middle shelf to heat.
Tip the soaked apricots and their soaking water into a saucepan and poach, covered, over a low heat until tender; about 20 minutes. Spoon out th