Apricot Souffle
1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the souffle dish
Powdered (confectioner's) sugar for garnish (optional)
Heat the jam in a small pot over low heat just enough to
soften it.
Puree in a food processor, food mill, or by pressing through a
fine
sieve. Fold into the egg mixture along with the lemon rind.
Lightly
butter and coat the inside of a 9-inch (23 cm) souffle dish
with sugar and pour the mixture in. Place in a large pan with
hot water and bake in a preheated 350F (180C) oven for about 1
hour, until firm. Dust with powdered sugar if desired. Serve
immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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