While Apricots have been around since 3000BC, the delicate souffle can trace it's origins back to the founder of Haute Cuisine, French chef Marie Antoine (Antonin)( 8 June 1784 – 12 January 1833)
Since Apricots symbolize female beauty and sexuality, it's appropriate that this recipe was used at a CookandDate event! The creation of a souffle requires a delicate touch and attention to detail. The addition of vanilla adds a familiar taste which is loved by so many. Did you know that vanilla symbolizes happiness, lust and love? It's one of the most popular fragrances in the world.
Ingredients for hot apricot souffles
11/2 teaspoons ground almonds or caster sugar
1 can apricot halves in natural juice, about 400 g, well drained
2 eggs, separated
2 tablespoons thick cream
1 tablespoon caster sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1/2 teaspoon cream of tartar
cocoa powder (optional)
Preparation for hot apricot souffles
1 Preheat the oven to 200°C and place a baking tray inside to heat. Lightly butter four 175 ml ramekins and dust the sides with the ground almonds or caster sugar, shaking out the excess.
2 Put the apricot halves, egg yolks, cream, sugar, vanilla extract and lemon juice in a food processor or blender and process until smooth.
3 Place the eggwhites in a clean bowl and whisk until soft peaks form. Sift over the cream of tartar and continue whisking until stiff peaks form. Spoon the apricot mixture over the eggwhites and use a large metal spoon to fold together, taking care not to overmix and deflate the eggwhites.
4 Divide the apricot mixture among the prepared ramekins. Use a round-bladed knife to mark a circle in the centre of each soufflé; this helps the tops to rise evenly.
5 Place the ramekins on the heated baking tray and bake in the centre of the oven for 15 minutes, or until the soufflés are well risen and golden brown on top. Immediately dust with icing sugar, or a mixture of icing sugar and cocoa powder, sifted through a sieve, and serve at once before they deflate.
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