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Ingredients: (Serves 4) 100g/4oz superfine
granulated or superfine sugar (castor sugar)
sunflower oil
225 g/8 oz dried apricots, soaked
twist of lemon peel
4 egg whites
Methods:
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Brush a 1 litre /2 pint soufflé dish with
a little sunflower oil and Must with castor sugar. Cook the
apricots in the water in which they were soaked, with the
lemon peel, for 30 minutes, until render. Drain and remove
the peel. Puree the apricots in a liquidizer, or press
through a sieve. Stir sugar in to taste.
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Whisk the egg whites until firm, then fold
gently and quickly into the apricot puree. Pour into the
soufflé dish and cook in a moderately hot oven (200°C, Gas
Mark 6, 400°F) for about 18 minutes. The soufflé should be
firm sponge around the edge and creamy in the centre. Serve
with yogurt.
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For dinner parties decorate with a few
mint leaves in the centre and serve with a swirl of raspberry
sauce
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