Deliciously light souffle custard is the perfect showcase dessert for fresh apricots. Instructions are also given for using canned apricots so you can enjoy this dish year-round. Plan ahead to refrigerate several hours.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 pound fresh California apricots, peeled and pitted
- Sugar
- 1/4 cup water
- 1 envelope plus 1 teaspoon unflavored gelatin
- 5 eggs, separated
- 1 or 2 Tablespoons apricot brandy
- 1/8 teaspoon salt
- 1 cup heavy cream, whipped
Preparation:
Puree apricots in electric blender. There should be about 1-1/2 cups puree. Add 1/2 cup sugar. Combine water and 1/2 cup sweetened puree; sprinkle gelatin over puree to soften. Set aside.
Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatin mixture; stir until gelatin dissolves. Cook, then combine with remaining puree in large bowl; chill until mixture mounds slightly.
Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatin mixture, then fold in whipped cream. Turn into 1-quart soufflé dish with collar. Chill several hours, until set. Remove collar before serving.
Yield: 10 servings.
To make with canned apricots: If desired, use 1 (30 oz.) can apricot halves instead of fresh apricots. Puree fruit in electric blender; do not sweeten. Sprinkle gelatin over puree to soften. Set aside. Proceed with recipe.
Yield: 1-1/2 cups
Recipe Source: California Apricot Advisory Board
Reprinted with permission.
Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatin mixture; stir until gelatin dissolves. Cook, then combine with remaining puree in large bowl; chill until mixture mounds slightly.
Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatin mixture, then fold in whipped cream. Turn into 1-quart soufflé dish with collar. Chill several hours, until set. Remove collar before serving.
Yield: 10 servings.
To make with canned apricots: If desired, use 1 (30 oz.) can apricot halves instead of fresh apricots. Puree fruit in electric blender; do not sweeten. Sprinkle gelatin over puree to soften. Set aside. Proceed with recipe.
Yield: 1-1/2 cups
Recipe Source: California Apricot Advisory Board
Reprinted with permission.
