 |
|
Apricot Soufflé
For 6 individual soufflés:
2/3 lb. ripe apricots
1/4 c. water
4 tbsp. sugar
a few drops of kirsch
2 egg yolks
4 egg whites
1/4 tsp. cream of tartar
Wash and pit the apricots. Cut them into quarters and put them
in a non-corroding saucepan with water. Cook, covered, over low
heat for about 15 minutes or until tender, stirring occasionally.
Puree in a blender or food processor or through a food mill. Pass
through a medium-fine strainer: some apricots are very fibrous
and will not make a fine puree unless they are strained. Cook
the puree over low to medium heat, stirring constantly, until
it is reduced to 1/2 cup.
Cool the puree slightly and whisk in 2 tablespoons of sugar, the
kirsch and then the egg yolks.
Butter and sugar the insides of six 4-ounce or 5-ounce soufflé
dishes. Heat the oven to 400 degrees F.
Warm the egg whites slightly, then beat them with the cream of
tartar until they hold soft peaks, and then gradually beat in
the remaining 2 tbsp. sugar until they hold soft peaks again.
Fold the egg whites into the apricot mixture and fill the soufflé
dishes to within a half-inch of the tops. Bake for 7 to 8 minutes,
or until the tops are golden but the soufflés still wiggle a little.
Serve immediately with very cold creme anglaise.
Recipe from Lindsey Shere’s Chez Panisse Desserts.
|
|
|
