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 tracked the existance of recipes way back into antiquity, in fact as far as early Egypt, and possibly even further. Interesting though that is, sadly, these early records were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef tells us how the early Romans used a good variety of spices and herbs, including many that are still in use today like bay, rue and parsley. During the next few hundred years, the powerful and rich houses tried to serve up the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cook books were increasing in popularity as a result of higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Apricot Souffle recipe.
