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Souffle: Fresh Apricot




Source of Recipe


recipegoldmine.com


Recipe Introduction


"This is a favorite recipe from the California Apricot Advisory Board."




List of Ingredients




1 lb. fresh California apricots, peeled and pitted
Sugar
1/4 C. water
1 envelope plus 1 tsp. unflavored gelatine
5 eggs, separated
1 or 2 T. apricot brandy
1/8 tsp. salt
1 C. heavy cream, whipped



Recipe



Purée apricots in electric blender. There should be about 1 1/2 cups purée. Add 1/2 cup sugar. Combine water and 1/2 cup sweetened purée; sprinkle gelatine over purée to soften. Set aside.

Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatine mixture; stir until gelatine dissolves. Cook, then combine with remaining purée in large bowl; chill until mixture mounds slightly. Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatine mixture, then fold in whipped cream. Turn into 1-quart soufflé dish with collar. Chill several hours, until set. Remove collar before serving.

YIELD: 10 Servings