A wonderful dried apricot soufflé will make an indelible impression on any gourmet. You can cook this soufflé in one large form, and in separate portioned molds. In addition to dried apricots, orange juice and vanilla extract are added to the soufflé - this adds a unique aroma to the delicacy.
It is necessary
- - 170 g of dried apricots;
- - 3/4 cup orange juice;
- - 1/4 cup sugar;
- - 6 egg whites;
- - 8 drops of lemon juice;
- - 1 teaspoon of vanilla extract.
Instructions
Step 1
Put dried apricots in a small saucepan, pour in orange juice. Bring to a boil over high heat, reduce heat to low, simmer for 10 minutes.
Step 2
Remove the resulting mixture from the stove, cool, grind in a blender. Transfer to a large bowl and store in a cool place.
Step 3
Grease the soufflé or muffin molds with butter, sprinkle with a little sugar on top - this is necessary so that later it will be easier to get the soufflé out of the mold.
Step 4
Beat the egg whites with a mixer on high speed, pour in the lemon juice without stopping whisking. Add vanilla extract, add sugar. Whisk until firm peaks.
Step 5
Stir the protein mass into the mixture of dried apricots and juice, it is better to do this with a wooden spatula.
Step 6
Divide the dried apricot soufflé into the tins, and dome the dessert with a spatula. Place the soufflé on a baking sheet, refrigerate for 3 hours. Then take out the baking sheet, place in the oven, bake for 15 minutes until golden brown. Serve the finished soufflé warm.
