These fabulous melt-in-you-mouth apricotsouffles will easily impress your guests.
Recipe: Warm Apricot Souffl
1 (15.25-ounce) can apricot halves, drained 2 large eggs, separated, at room temperature 1/2 cup granulated sugar 1 tablespoon peach schnapps or apricot liqueur 3 large egg whites, at room temperature 1 tablespoon fresh lemon juice
Preheat oven to 350°F (175°C).Generously brush the insides of six 6-ounce ramekins with butter.Chill the ramekins in the freezer for 15 minutes. Brush themagain with butter and coat them with sugar, tapping out the excess.Reserve the ramekins in the refrigerator.
Puree the apricots in a blender untilsmooth. Add the egg yolks, 2 tablespoons of the sugar and thepeach schnapps and blend on medium speed for 2 minutes, or untilthe mixture is smooth and thickened. Transfer the mixture toa medium bowl.
In the clean dry bowl of an electric mixer,with the whisk attachment, beat the 5 egg whites on low speeduntil foamy. Add the lemon juice, and beat on medium speed untilsoft peaks form. Gradually beat in the remaining 1/4 cup plus2 tablespoons sugar, then beat on high speed until stiff peaksform. Using a large rubber spatula, fold one scoop of the meringueinto the apricot mixture, then gently fold in the remaining mixture.
Fill a pastry bag fitted with a 1/2-inchplain tip with the souffl mixture. Pipe the mixture intothe ramekins, filling them three-quarters full. Run your thumbaround the inside edge of each ramekin, wiping off the butterand sugar from the rim.
Place the ramekins on a baking sheet andbake the souffl s for 10 to 12 minutes, until puffed andgolden. Serve immediately.
Makes 6 servings.
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