Monday, June 7, 2010

HOT APRICOT SOUFFLE




Can't believe it has been so long since my last blog. Time has run away with me. New house, a daughter getting married in July and added to that a kitchen full of appliances that need replacing. However all is in hand, new appliances purchased, wedding organised and new house almost where I want it to be. So I am raring to go.

What really tempted me back to the kitchen was a delicious, and easy looking recipe for a Hot Apricot Souffle. Also a visit from my daughter, and son in law to be, prompted me make something to impress. I hoped! I know you should never cook something for the first time to serve someone, but I figured if it worked, then great, if not, well he would be seeing his future mother in law was not perfect, not that I think for one moment he thought I was,my daughter would have seen to that! But boy did have my fingers crossed!

Thankfully it was as easy as I had anticipated. It rose beautifully, and tasted delicious. Only thing I wasn't too happy with was texture. Think it could have been a bit smoother, but it didn't spoil it at all. I think everyone was suitably impressed, although there was a panic trying to photograph the souffle before it collapsed. I didn't manage to get the top sprinkled with icing sugar as I was afraid I'd lose them. Eventually everyone had their own souffle to enjoy and I could sit back and feel happy with my effort.

HOT APRICOT SOUFFLE
250g (9oz) dried apricots
200g (7oz) fresh orange juice
4Tbsp single cream
4 egg yolks
6 egg whites
75g (3oz{ caster sugar

6x200ml (7oz) ramekin dishes

1. Put apricots sugar and 100mls (4fl oz) of boiling water into a pan and bring to boil. Cover and simmer for 30 mins.
When most of the water has been absorbed and apricots are soft blitz in a processor until you have a puree. Cool and then stir in cream.

2. Heat oven to 200c (400f) Fold egg yolks into cooled puree. Whisk egg whites with a pinch of salt until soft peaks. Add sugar and beat until glossy. Fold into puree a third at a time, using a rubber spatula.When fully incorporated divide evenly between ramekins. Fill to the top then run your finger around rims to create a ridge.

3. Set dishes onto a metal baking sheet and cook for 10-12 mins, or until golden and puffed. Serve immediately dusted with icing sugar.




I breathed a sigh of relief as I watched everyone enjoy my efforts. They seemed to love it, or otherwise were being very polite. But, knowing my family, I belief they did enjoy it as we all tell it as it is in this house.

It is so good to be back in my kitchen and I have a stack of new recipes to try so watch this space.

6 comments:

Brownieville Girl said...

Welcome back Jacqui,

They look wonderful. Was that 10 egg whites in total?
What did you do with the yolks? (I'm always looking for ideas to use up yolks!!)

I'm sure the future SIL was very impressed!!

Jacqui said...

You just caught me out there, it is 4 egg yolks then 6 egg whites. I've amended the post so thanks for alerting me to this. Keep the yolks for souffle sor I pop them into omeletts.

Brownieville Girl said...

Thanks Jacqui - wasn't trying to catch you out!!! It's just that I'm not very experienced when it comes to souffles.

Lucie said...

This looks divine - I'm looking forward to all the recipes you have planned for us! Lucie x

Chef Dennis said...

what a perfect souffle! I never thought of doing an apricot souffle..thanks so much for the inspiration!

mangocheeks said...

I am always looking for ways to use up my dired apricots, esp when i note they are reaching the sell by date, so this recipe is really appreciated and now bookmarked.

Thanks you so much for sharing,