APRICOT SOUFFLES
Steps:
- Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
- Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
- With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
- Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
APRICOT SOUFFLé
Homemade apricot jam is the secret to this easy soufflé. Plum jam and citrus marmalades are also good choices for soufflés.
Yield 6 servings
Number Of Ingredients 7
Steps:
- Generously butter a 1-quart soufflé or gratin dish and coat with a thin layer of sugar. Preheat the oven to 425°F and position an oven rack in the center of the oven. In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.
- Mix well and set aside. In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.
- Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
- Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
- Continue to beat the whites for a few more seconds. Quickly but gently fold the egg whites into the apricot mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake for 20 to 25 minutes, until it is puffed and browned. Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.
SOUFFLé OMELET WITH APRICOT SAUCE
Soufflé omelets are quick desserts that sound a lot more difficult to make than they actually are. The sauce for these is adapted from an apricot filling for crepes in Sherry Yard's book "Desserts by the Yard."
Provided by Martha Rose Shulman
Categories easy, quick, dessert
Time 25m
Yield Yield: 4 servings.
Number Of Ingredients 13
Steps:
- For the sauce, in a medium saucepan combine the sugar, orange juice and vanilla bean seeds or vanilla extract and bring to a boil. Reduce by a third. Add the apricots, turn the heat down to medium and simmer 5 to 10 minutes, until the apricots are soft. Remove from the heat and divide among 4 plates or pour the sauce onto a platter and arrange the apricots on the edge.
- Preheat the oven to 425 degrees. Have the platter for your omelet close at hand.
- Whisk the egg whites in a clean dry bowl or in the bowl of a standing mixer fitted with the whisk attachment. When they begin to foam, add the cream of tartar and continue to whisk at medium speed until they form medium peaks. Continue whisking on medium speed while you slowly add the sugar, until the egg whites form stiff, satiny but not dry peaks.
- In another large bowl, beat the egg yolks and add the Cointreau, salt and nutmeg. Stir 1/4 of the egg whites into this mixture, then gently fold in the rest.
- Heat a 10-inch skillet that can go into the oven over medium-high heat. Add the butter to the hot pan, and when the foam subsides and the butter is just beginning to color, gently scrape in the egg mixture, using a rubber spatula. Do not stir. Immediately transfer to the oven for 2 1/2 to 3 minutes, until puffed. Remove from the heat, sprinkle half the toasted almonds over the omelet and slide or turn out onto the platter, folding the puffed omelet in half as you do. Sprinkle with the remaining toasted almonds and dust with powdered sugar if you wish. Spoon onto the plates with the apricot sauce and serve. Note: You can also serve the apricot sauce separately and spoon it over the soufflé.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 29 grams, TransFat 0 grams
FROZEN APRICOT MOUSSE
Provided by Barbara Kafka
Categories dessert, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
- Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 60 milligrams, Sugar 33 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love