Date: November 2018
A lot of cooks don’t try souffles because they think they are too complicated. They are in fact very easy and often I will turn out a cold sunken souffle, turn it upside down and bake it again! Plus, they can also be frozen. This recipe uses ready available dried apricots which are a good source of potassium and fibre. Great if you want to impress friends. Enjoy!
125g/5oz dried apricots, chopped
100ml/31/2 floz orange juice
2tbsp single cream
2 large eggs, separated plus 1 extra egg white
40g/11/2 oz caster sugar plus extra for coating
Knob of butter, melted
Icing sugar, to dust
You will also need 4 straight sided souffle dishes or ramekins (150ml). Brush them with the melted butter and coat the base and sides with a little extra caster sugar, shaking out the excess.
Put the apricots, orange juice and 50ml/2 floz of boiling water into a saucepan, bring to the boil then reduce the heat, put a lid on and leave to simmer on a very low heat for 30 minutes. The apricots should be soft and the liquid absorbed. Blitz with a hand held blender to a thick puree. Cool then stir in the cream.
Heat the oven to 200c/fan 180/gas 6.
Fold the egg yolks into the apricot cream. In a large clean bowl whisk the 3 egg whites with a pinch of salt until soft peaks form. Add the sugar gradually until you have a firm glossy meringue. Carefully fold the whites into the apricot mixture using a large metal spoon, a third at a time, until evenly mixed.
Divide between your souffle dishes filling them to the top. Run your thumb around the edge to create a little ridge.
Put the souffles on a metal baking tray and cook for 12-15 mins until golden and puffed. Dust with icing sugar and serve immediately.
by Judy Barden
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