Apricot Souffle Recipe

Recipe : Apricot Souffle

Ingredients :

1 cup dried apricots (150g), roughly chopped

1 cup orange juice

3 egg whites

2 tbsp caster sugar

2 tsp icing sugar

Method :

Preheat oven to moderate 180C. Brush four 1-cup capacity individual souffle dishes lightly with oil or melted butter. Sprinkle base and sides with caster sugar; shake off excess. Place a collar of baking paper around dishes, secure with string. Lightly grease the paper. Place apricots and orange juice in medium pan, bring t boil, reduce heat and simmer until apricots are tender. Remove from heat and cool. Place in food processor and process until smooth.

Using electric beaters, beat egg whites in a small, dry bowl until soft peaks form. Add sugar gradually, beating well after each addition. Using a large metal spoon, fold apricot puree through beaten egg white mixture. Spoon into prepared dishes and place dishes on a large oven tray. Bake for 20 minutes or until souffles are well risen and cooked through. Remove from oven, cut paper collars from dishes and serve immediately, sprinkled with sifted icing sugar.

Fat per serve : 0 grams

Serves 4

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