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    Apricot Souffle Glace


    Source of Recipe


    Chef's Charity for Children 1983 by Saint Michael's Special School, New Orleans, LA. LeRuth's Restauarant

    List of Ingredients




    Step One:
    1 cup egg whites
    2 cups granulated sugar
    Step Two:
    4 cups whipping cream
    1/2 teaspoon almond extract
    Step Three:
    2 cups fresh apricot puree

    Recipe



    Heat egg whites and sugar in hot water to 115 degrees stirring all the time. Beat to stiff meringue.
    Beat whipping cream to stiff consistency.
    Begin to fold apricot puree and whipped cream into meringue. Place in 8 cup mold and freeze overnight. Serve with raspberry or strawberry sauce.
    Serves 8

 

 

 

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