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Apricot and Almond Soufflés

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  • Total Time:
  • Servings: 6

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KEY: Winter, Baking, Christmas, Easter, Mother's Day, French, Desserts, Puddings & Custards, Fast, Healthy

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Ingredients

  • 1 tablespoon unsalted butter, softened
  • 1/4 cup granulated sugar, plus more for dusting
  • 3/4 cup sliced almonds (3 ounces)
  • 1 1/4 cups fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 cup dried apricot halves (6 ounces)
  • 1 tablespoon orange liqueur
  • 1 1/2 teaspoons finely grated orange zest
  • 5 large egg whites, at room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • Nonfat plain yogurt, for serving

How to make this recipe

  1. Preheat the oven to 375°. Butter six 1-cup ramekins and dust with granulated sugar, discarding any excess. Set the ramekins on a large baking sheet. Spread the almonds in a pie plate and toast for 8 minutes, or until golden. Let cool slightly, then lightly crush the almonds. Leave the oven on.
  2. Meanwhile, in a medium saucepan, combine the orange and lemon juices, dried apricots, orange liqueur, the 1/4 cup of granulated sugar and the orange zest and bring to a boil. Simmer over moderate heat until the apricots are softened and the liquid is slightly reduced, about 20 minutes. Let cool, then puree the mixture in a food processor.
  3. In a large bowl, beat the egg whites with the salt and cream of tartar until very soft peaks form. Add the superfine sugar and beat until soft, glossy peaks form. Pour the apricot puree down the side of the bowl and fold it into the whites with a rubber spatula. Fold in all but 1 tablespoon of the almonds. Spoon the soufflé mixture into the ramekins and smooth the tops. Run your fingertip around the inside rim so the soufflés rise up straight. Sprinkle with the reserved almonds. Bake the soufflés for about 15 minutes, or until risen and golden. Serve right away, passing the yogurt alongside.

Notes

One Serving 266 calories, 9.6 gm total fat, 1.7 gm saturated fat, 40 gm carb.

Contributed By Photo © Jim Franco Published January 2004

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