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.