Let me preface this by saying that this was my VERY FIRST SOUFFLE. Even though when I took this photo, it was beginning its downward descent in the center, its very sad, downward descent, I must not go any further without saying how delicious this was. It was a fun recipe to make, and I was so curious to see how it turned out. Within seconds of emerging from the oven, and nanoseconds after I dusted some confectioner’s sugar on top, everything started heading south. Irregardless, this is a very tasty dessert, and was my maiden voyage into souffle-land. Not a bad start. A shout-out to Technicolor Kitchen for the recipe. Enjoy!
Apricot honey souffle
1 cup dried apricots, chopped
2 tablespoons superfine sugar
2 egg yolks
1 1/2 tablespoons honey, warmed
1 teaspoon finely grated lemon zest
4 egg whites
confectioners’ sugar, to dust
Place the apricots in a saucepan with 1/2 cup cold water, or enough to cover. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the apricots are soft and pulpy. Drain, if any water left, and process in a food processor to a puree.
Preheat the oven to 400 degrees F. Lightly grease a 6 cup souffle dish, using vertical strokes. and sprinkle the bottom and sides with 1 tablespoon of the sugar.
Beat the egg yolks, honey, lemon zest, and apricot puree until smooth.
In a clean dry bowl, beat the egg whites until soft peaks from, then beat in the remaining sugar. Fold 1 tablespoon egg whites into the apricot mixture and mix well. Lightly fold in the remaining egg white, being careful to keep the mixture light and aerated. Spoon into the souffle dish and level the surface. Run your thumb around the inside rim to create a gap between the mixture and the wall of the dish (this encourages even rising).
Bake on the upper shelf in the oven for 25-30 minutes or until risen and just set. Cover loosely with foil if the surface starts to overbrown. Remove from oven and dust with confectioners’ sugar and serve at once. Makes 4 servings.