Frozen Apricot Soufflé Recipes

APRICOT SOUFFLES

Steps:

• Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
• Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
• With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
• Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.

APRICOT SOUFFLé

Steps:

• Generously butter a 1-quart soufflé or gratin dish and coat with a thin layer of sugar. Preheat the oven to 425°F and position an oven rack in the center of the oven. In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.
• Mix well and set aside. In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.
• Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
• Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
• Continue to beat the whites for a few more seconds. Quickly but gently fold the egg whites into the apricot mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake for 20 to 25 minutes, until it is puffed and browned. Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

APRICOT SOUFFLES WITH VANILLA RUM CRèME ANGLAISE

Steps:

• To make the apricot soufflé:
• In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixture to a food processor and purée until very smooth. Force purée through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, a pinch salt. Cool purée completely. Purée may be made 2 days ahead and chilled, covered,. Bring to room temperature before proceeding. Transfer purée to a large bowl.
• Preheat oven to 350°F. Generously butter 7-ounce (3 1/2- by 1 3/4 - inch) ramekins and coat with additional sugar, knocking out excess.
• In another large bowl with an electric mixer beat whites with pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one forth meringue into purée to lighten and fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake soufflés on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.
• Remove ramekins from oven. With 2 forks pull open center of each soufflé and pour some crème anglaise into each opening. Serve soufflés immediately.
• To make the vanilla rum crème anglaise:
• In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.
• In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days. Makes about 2 1/4 cups.

FROZEN APRICOT MOUSSE

Steps:

• Combine apricots, water, sugar, vanilla bean and lemon juice in a 1 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Remove the vanilla bean.Transfer mixture to a blender. Cover the blender lid with a kitchen towel and hold down firmly. Blend until smooth. Scrape mixture into a medium bowl. Cool. Refrigerate until cold.
• Whip cream until soft peaks form. Add amaretto (optional). Whip until cream holds firmer but not stiff peaks. Stir a third of the cream into the apricot puree. Fold in the remaining cream. Divide mixture between two 1-cup souffle dishes. Cover with plastic wrap. Freeze at least 4 hours or overnight. Let stand at room temperature for 20 minutes before serving. Sprinkle the top of each mousse with ground cookies.