| | Quick Apricot Soufflé
3 eggs, separated
2 tablespoons of sugar
1 tablespoon of flour
1/2 cup of apricot puree
1 tablespoon of butter
2 tablespoons of bread crumbs
1 cup of whipped cream
Beat egg yolks in bowl until thick; add sugar and continue beating until very thick and light in color. Beat in flour. Fold in apricot puree.
Beat egg whites in separate bowl until stiff; fold into egg yolk mixture.
Butter top of a 2 quart double boiler; coat pan with bread crumbs. Pour into egg mixture. Cover tightly and cook over gently boiling water about 35 minutes. Do not remove cover during cooking period. Serve immediately with whipped cream. Serves 3 |
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