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Recipe Name: Apricot Souffle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 2

3/4 Cup(s) Heavy cream
2 1/4 Teaspoon(s) Flour
1/4 Cup(s) Sugar, plus additional for
dusting souffle dish
8 Fresh apricots, 4 diced
4 sliced
1 Teaspoon(s) Kirsch
3 X-large eggs, separated at
room temperature
Pinch cream of tartar
1 Teaspoon(s) Butter
Confectioner's sugar, Confectioner's sugar
Preheat oven to 450 F. Combine cream, flour, 1/4 cup sugar, and diced
apricots in a large saucepan. Bring to a simmer over medium heat and
cook, whisking until thick, about 3 minutes. Remove from heat, add
kirsch, then wisk in egg yolks one at a time. Beat egg whites in a
nonreactive mixing bowl until foamy; add cream of tartar; continue to
beat until very stiff. Butter a small souffle dish (6 1/2 " diameter,
2 1/2" deep), dust with sugar, and spread 1/4 cup apricot mixture on
bottom. Add about a third of the egg whites to the remaining apricot
mixture; gently fold together. Repeat, carefully folding in remaining
egg whites in two batches. Do not overmix. Spoon over apricot mixture
in souffle dish. Make sure oven rack is low enough to allow souffle
room to rise 2" above rim of dish. Bake souffle until lightly browned
on top, 12-15 minutes. Dust generously with confectioner's sugar and
arrange sliced apricots on top. Serve immediately. (Souffle will
coninue to cook as it rests; start eating on the outside and work your
way into the middle.) Reprinted from Saveur Magazine - July/Aug 1996.
Posted to MM-Recipes Digest V3 #190 Date: Fri, 5 Jul 1996 00:20:46
-0700 From: Julie Bertholf <>

Nutrition (calculated from recipe ingredients)
Calories: 540
Calories From Fat: 372
Total Fat: 42.1g
Cholesterol: 406.4mg
Sodium: 141mg
Potassium: 174.6mg
Carbohydrates: 30.3g
Fiber: <1g
Sugar: 25.3g
Protein: 11.6g

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