If you love your food and you’re passionate about great tasting desserts, then you’ve just got to try these Hot Apricot Soufflés. With a heavenly texture and a huge mix of flavours, these will be a huge hit with everybody.
1½ tsp ground almonds or caster sugar
1 can apricot halves in natural juice, about 400 g, well drained
2 eggs, separated
2 tbsp double cream
1 tbsp caster sugar
½ tsp pure vanilla extract
½ tsp lemon juice
½ tsp cream of tartar
© Stephaniefrey | Dreamstime.com
- Preheat the oven to 200°C and place a baking tray inside to heat
- Lightly butter four 175 mlramekins and dust the sides with the ground almonds or caster sugar, shaking out the excess
- Put the apricot halves, egg yolks, cream, sugar, vanilla extract and lemon juice in a food processor or blender and process until smooth
- Place the egg whites in a clean bowl and whisk until soft peaks form
- Sift over the cream of tartar and continue whisking until stiff peaks form
- Spoon the apricot mixture over the egg whites and use a large metal spoon to fold together, taking care not to overmix and deflate the egg whites
- Divide the apricot mixture among the prepared ramekins
- Use a round-bladed knife to mark a circle in the centre of each soufflé; this helps the tops to rise evenly
- Place the ramekins on the heated baking sheet and bake in the centre of the oven for 15 minutes or until the soufflés are well risen and golden brown on top
- Immediately dust with icing sugar, sifted through a sieve, and serve at once
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