Frozen apricot soufflé with hazelnut praline

Frozen apricot soufflé with hazelnut praline

By
From
100 Best Cakes and Desserts
Makes
6
Photographer
Mark Roper

Finish off a special dinner with this frozen dessert. It’s made with softened dried apricots, and there is no last-minute preparation.

Ingredients

Quantity Ingredient
18 dried apricots
1/2 lemon, juiced
1 quantity Crème pâtissière
185ml cream, whipped until firm
4 large egg whites
pinch cream of tartar
55g caster sugar
1 quantity Hazelnut praline

Method

  1. Fit six individual soufflé moulds with baking paper collars, extending about 3 cm above the rims of the moulds. Use string to hold the collars in place.
  2. Place the dried apricots in a saucepan, cover with cold water and bring to the boil. Turn off the heat, cover with a lid and set aside for 10 minutes. Drain the apricots and blend in a food processor to a fine purée. Set the purée over a bowl of ice to cool.
  3. Combine the apricot purée with the lemon juice and crème pâtissière, then gently stir in the whipped cream.
  4. Using electric beaters, beat the egg whites and cream of tartar until slightly stiff. Add the sugar and beat until stiff peaks form. Gently fold into the apricot cream. Spoon the mixture into a piping bag without a nozzle.
  5. Spoon a third of the hazelnut praline into the bottom of the soufflé moulds. Pipe half of the apricot mixture on top, then add another third of the praline. Fill with the remaining apricot mixture to about 2 cm above the rim.
  6. Place the soufflés in the freezer to set for about 6 hours.
  7. Sprinkle the remaining praline on top of the frozen soufflés, carefully remove the paper collars and serve immediately.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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