Apricot Soufflé

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Apricot Souffl©

Yield: 8 individual souffl©s

Serves: 8

Ingredients

8 oz (227 g) dried apricots
1 ½ cups (12 fl oz) cold water

1 cup cold water

¾ cup (5.25 oz / 149 g) sugar
3 tbl (1.5 fl oz) fresh lemon juice

6 large egg whites (6 fl oz)
Pinch of salt

¼ cup (1.75 oz / 50 g) sugar

Confectioners’ sugar, as needed

1 ½ cup (12 fl oz) heavy cream
3 tbl confectioners’ sugar, sifted, or to taste

Special tools and equipment needed:

• Eight 6 oz souffl© dishes, approximately 3.5†in diameter and 1.5†in height (see below for source suggestions)
• Roasting pan large enough to hold 8 souffl© dishes. The pan I use is 15 ½â€œ by 11†by 2 ¼ “
• Small saucepan
• Fine mesh strainer
• Countertop mixer with whip attachment or handheld mixer

Pre-recipe preparations:

• Bring egg whites to room temperature
• Thoroughly clean and dry the bowl that will contain the egg whites
• Butter and sugar the souffl© dishes. Set aside in the refrigerator.

Directions:

Making the base: 

1. Place the apricots and 1 ½ cups of cold water in a small, deep __ qt sauce pan. It is important that the apricots are covered by the water. Let stand for 2 hours.
2. Add remaining cup of water, cover, and place over a medium heat. Bring to the boil. Simmer for 20 minutes.
3. Add the hot mixture (including the water) to a food processor fitted with the blade and pur©e until smooth, stopping to scrape down the sides of the bowl once or twice.
4. Push the mixture though a fine mesh stainer into a medium-sized mixing bowl. It should be extremely smooth. 
5. Whisk in the ¾ cup of the sugar and the lemon juice. There should be approximately 20 oz of pur©e.
6. Let cool for one hour and then refrigerate for at least another hour. This mixture, known as the base, may be kept in the refrigerator, overnight, or for two days. It also may be frozen for up to one month.

Finishing and baking:

• Preheat oven to 375 °F.
• Fill a water kettle and bring the water to the boil.
• Whip cream to soft peaks with desired level of sweetness. Store in the refrigerator. 

1. Remove the apricot base from the refrigerator and place in large mixing bowl.
2. Place the room temperature egg whites in a clean machine bowl, or medium mixing bowl.
3. Beat egg whites until foamy with the salt on medium-high speed (KA speed 7). Continue beating until soft peaks, and remaining ¼ cup of sugar and beat to a just firm meringue
4. Stir ¼ of the meringue into the apricot base to lighten.  Fold in remainder of the whites just until no steaks of meringue remain. 
5. Fill the molds with the souffl© mixture. Smooth and clean the edges of the molds.
6. Place the molds in roasting pan and fill with hot water until it reaches â…“ of the way up the molds.
7. Bake for 30 minutes, until golden brown and firm to the touch.
8. Carefully remove the roasting pan from the oven, and using a slotted spatula remove the souffl©s from the water to the counter.
9. Dust lightly with confectioners’ sugar and lift onto small plates. Serve at once with the softly whipped cream.

Baking notes: 

• Small, inexpensive 5.5 oz souffl© dishes are available from Crate and Barrel. 
• The whipped cream may be added two ways. One, as was done in La Tulipe, is to cut a circle out of the center, place a dollop of whipped cream and then place the circle back on. Or, each guest can take a taste of the souffl© and then place a good whipped cream dollop in that spot. 
• Nutrition notes:  without the whipped cream Apricot Souffl© is a dairy-free and fat-free dessert.