Apricot soufflé

Apricot soufflé

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
8 mins
Photographer
Steve Brown

Make your fruit soufflé base with apricots – or indeed any other fruit, such as peach, raspberry or rhubarb.

Ingredients

Quantity Ingredient
250g Fruit soufflé base
40g apricot liqueur
7 egg whites
140g sugar

Method

  1. Preheat your oven to 190°C. Prepare 4 individual soufflé dishes. Beat the fruit soufflé base to soften it, then stir in the apricot liqueur.
  2. Put the egg whites and sugar in a scrupulously clean electric mixer and whisk to soft peaks. Fold into the fruit soufflé base and spoon into the prepared dishes. Level the surface with a palette knife and run it around the rim to create a small groove.
  3. Place the soufflés on a baking tray and bake for 8 minutes until risen and golden. Serve straight away with your choice of accompaniment.

Variation

  • Omelette soufflés: Use either a crème pâtissière or fruit base for these fun soufflés. The difference is really in the presentation. As the omelette pans are shallower it removes some of the anxiety about whether or not the soufflé will rise.

    Preheat your oven to 190ºC and grease small individual ovenproof omelette pans. Spoon in the soufflé mix and place the pan on a high heat for 30 seconds, just to colour the base. Bake in the oven for 5 minutes.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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