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Warm Apricot Souffl recipe

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.

    Apricot Souffle Hot Brandy – Kitchen Cat

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  • Comments

    1 Comment


    You may even prepare these souffl s in advance, to be served cold as an Apricot Whip or Prune Whip.

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