Apricot Souffles With Vanilla Rum Whipped Cream
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
33
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 cups
Water1 tbsp
Lemon Juice (fresh)1 tsp
Vanilla2 pinches
Salt5 large
Egg White1 tsp
Cream Of Tartar1 cup
Heavy Whipping CreamDirections:
1
In a heavy saucepan, simmer apricots, water, and 1/2 cup of the sugar, covered, for 20 minutes
2
Transfer hot mixture to a food processor and puree until very smooth
3
Force puree through a fine sieve into a bowl and stir in the lemon juice, rum, vanilla, and 1 pinch of salt
4
Cool puree completely
5
(Puree may be made 2 days ahead and chilled, covered
6
) Bring puree to room temperature before proceeding
7
Transfer puree to a large bowl
8
Preheat oven to 350 degrees F
9
Generously butter six, 7-ounce (3 1/2 by 1 3/4) ramekins and coat with additional sugar, knocking out the excess
10
With an electric mixer, beat whites with a pinch of salt until foamy
11
Beat in cream of tartar and beat whites until they hold soft peaks
12
Beat in remaining 1/4 cup of sugar, a little at a time, and beat meringue until it just holds stiff peaks
13
Whisk about one fourth of the meringue into the puree to lighten, then fold in remaining meringue gently but thoroughly
14
Ladle batter into ramekins and bake souffles on a baking sheet in the middle of the oven for 20 to 25 minutes, or until puffed, golden brown, and just set in center
15
Remove ramekins from oven
16
Whisk heavy cream until doubled in volume, add rum and continue to whisk until light and fluffy
17
With 2 forks pull open center of each souffle
18
Place a dollop of rum-laced whipped cream in opening