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Apricot Souffles recipe

Elegant apricot souffles served with vanillacreme anglaise.

Recipe: Apricot Souffles

6 ounces dried apricots (about 1 1/2 cups)
1 1/2 cups water
3/4 cup granulated sugar, plus additional, for coatingramekins
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extractSalt as needed
5 large egg whites
1/4 teaspoon cream of tartar
Vanilla Creme Anglaise:2 cups half-and-half
1/2 vanilla bean, split lengthwise
5 large egg yolks
1/4 cup granulated sugarPinch of salt

  • In a heavy saucepan simmer apricots, water,and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixtureto a food processor and puree until very smooth. Force pureethrough a fine sieve into a bowl and stir in lemon juice, vanillaand a pinch of salt. Transfer puree to a large bowl and coolcompletely.
  • Preheat oven to 350°F (175°C).Generously butter six 7-ounce (3 1/2 x 1 3/4-inch) ramekins anddust with additional sugar, tapping out excess. Place ramekinson a baking sheet and set aside.
  • In another large bowl with an electricmixer beat whites with a pinch of salt until foamy. Beat in creamof tartar and beat whites until they hold soft peaks. Beat inremaining 1/4 cup sugar, a little at a time, and beat meringueuntil it just holds stiff peaks.
  • Whisk about 1/4 of the meringue into pureeand then fold in remaining meringue gently but thoroughly. Ladlebatter into prepared ramekins,
  • Bake souffles in middle of oven 20 to25 minutes, or until puffed, golden brown, and just set in center.
  • Remove ramekins from oven. With 2 forkspull open center of each souffle and pour some Vanilla CremeAnglaise into each opening. Serve souffles immediately. For VanillaCreme Anglaise: In a small heavy saucepan bring half-and-halfjust to a boil with vanilla bean and remove pan from heat. Scrapeseeds from bean with a knife into half-and-half, reserving podfor another use if desired.
  • In a bowl whisk together yolks, sugar,and a pinch of salt and whisk in hot half-and-half in a smallstream. Return custard to pan and cook over moderately low heat,stirring occasionally with a wooden spoon, until thickened, butdo not let boil. Pour sauce through a fine sieve into a bowland cool, stirring occasionally. Chill sauce, covered, untilvery cold, at least 2 hours. Makes2 1/4 cups.

    Makes 6 servings.

    Adapted from a recipe in Gourmet Magazine.

    Apricot Souffle – Kitchen Cat

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