Apricot Souffle (Soo-Flay) "Lightened with Air"
This elegant Apricot Souffle, a classic from 1900, offers a light and airy texture with a delightful apricot flavor. The recipe features dried apricots, sugar, and eggs, creating a sweet and delicate dessert. Baked in a water bath, this souffle is a comforting and satisfying treat, perfect for a special occasion.
Ingredients
- 1/4 lb Dried apricots
- 1/2 cup Granulated sugar
- 1 teaspoon Lemon extract
- 1/8 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Baking powder
- 1/4 teaspoon Vanilla extract
- 6 Candied cherries
- 1/4 cup Whipped cream
Instructions
- 1Wash the dried apricots and soak them in water for 3 hours, ensuring they are fully covered. Then, cook the apricots slowly in the soaking water for about 10 minutes, or until tender.
- 2Press the cooked apricots through a colander. Add the sugar and cook until very thick, stirring constantly to prevent burning. Add the salt and lemon extract. Allow to cool.
- 3Beat the egg whites until very stiff. Add the baking powder, the apricot mixture, and vanilla extract. Stir just enough to mix.
- 4Preheat the oven to 300°F (150°C). Pour the mixture into well-buttered individual ramekins or aluminum molds until two-thirds full. Place the molds in a pan of hot water and bake for 35 minutes. Turn off the oven and let the pans remain in a warm place so the souffles don't fall. Remove carefully when slightly cool and serve immediately. Top with whipped cream and a candied cherry.