Soufflé Recipes > | | | Hot Apricot Soufflé
one 16 ounce can of apricot halves, unpeeled
1/2 teaspoon of grated lemon rind
1 tablespoon of lemon juice
2 tablespoons of granulated sugar
4 egg whites
1/4 teaspoon of cream of tartar
1 teaspoon of cornstarch
Drain the apricots, place between paper towels and pat dry. In food processor, blender or food mill , puree apricots, lemon rind, lemon juice and sugar.
In a large bowl, beat egg whites and cream of tartar until stiff peaks form, sift cornstarch over whites and fold in. Add about 1/4 of the beaten whites to apricot mixture and pulse 4 times or mix just until combined. Add apricot mixture to remaining beaten whites and fold together.
Pour into ungreased 8 cup soufflé dish. Bake in 350ºF. oven for 30 to 35 minutes or until puffed and golden brown. Serve immediately. Makes 4 servings |
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