3/4 cup heavy cream
2 1/4 tsp flour
1/4 cup sugar, plus additional for -dusting, souffle dish
8 large fresh apricots, 4 diced, -4 sliced
1 tsp kirsch
3 x-large eggs, separated at -room te, mperature
1 pinch cream of tartar
1 tsp butter
1 confectioner's sugar
Directions
Preheat oven to 450 F. Combine cream, flour, 1/4 cup sugar, and diced
apricots in a large saucepan. Bring to a simmer over medium heat and
cook, whisking until thick, about 3 minutes. Remove from heat, add
kirsch, then wisk in egg yolks one at a time.
Beat egg whites in a nonreactive mixing bowl until foamy; add cream of
tartar; continue to beat until very stiff.
Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with
sugar, and spread 1/4 cup apricot mixture on bottom. Add about a
third of the egg whites to the remaining apricot mixture; gently fold
together. Repeat, carefully folding in remaining egg whites in two
batches. Do not overmix. Spoon over apricot mixture in souffle dish.
Make sure oven rack is low enough to allow souffle room to rise 2"
above rim of dish. Bake souffle until lightly browned on top, 12-15
minutes. Dust generously with confectioner's sugar and arrange sliced
apricots on top. Serve immediately. (Souffle will coninue to cook as
it rests; start eating on the outside and work your way into the
middle.)
Reprinted from Saveur Magazine - July/Aug 1996.
Servings: 2 servings
Apricot Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Fruit
The History of Recipes
Experts have found proof that recipes existed way back into distant history, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these old cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Later on, in Roman times 25BC a roman called Apicius assembled a few documents which described recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he describes how the ancient chefs used many different aromatic flavors, including some that we all recognise for example bay, fennel and parsley. During the succeeding few centuries, the upper-class families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes of the day. By the arrival of the 1900s, cookery publications were starting to become popular mostly due to more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Apricot Souffle recipe.
