Apricot lovers should appreciate this option French dessert. Delicate air souffle goes well with fruit flavor of raspberry sauce. You can sprinkle the finished dish icing sugar. When serving, remove part of the crumb souffle with a spoon and pour raspberry coolies from the gravy boat into the center – the result will exceed all expectations. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Souffle
- 2 fresh apricots
- 1/4 Art. chopped dried apricots
- 1/4 Art. apricot jam
- 1 tbsp. l freshly grated orange zest
- 3 tbsp. l freshly squeezed orange juice
- 1 tsp vanilla extract
- 2 tbsp. l orange liquor
- 4 large egg whites, room temperature
- 1/3 Art. Sahara
Vanilla custard
- 1 tbsp. whole milk
- 1/2 vanilla pod
- 3 large egg yolks
- 2 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter, sliced
Raspberry coolie
- 1 tbsp. fresh or thawed raspberries
- 3 tbsp. l Sahara
Recipes with similar ingredients: eggs, milk, vanilla pod, Orange liquor, Apricot jam, Apricots, dried apricots, raspberries, Orange zest, starch
Recipe preparation:
- To make custard, heat the milk, not a bit bringing to a boil, with seeds peeled from a vanilla pod or with a paste of vanilla pods. In a separate bowl, beat the eggs yolks with sugar and corn starch. Prepare another bowl with butter, setting a sieve on it. Stirring quickly gradually add hot milk to the egg mixture and then pour everything back to the pan.
- Constantly beat the mass over medium heat with a whisk (time from changing it to the shoulder blade to get to the corners). Continue until the mixture thickens and appears glossy (approximately 2 minutes). Pour the mass immediately through a sieve, stirring while whisk if necessary, and stir in the butter.
- Place the cling film directly on the surface custard, cool to room temperature and then give allow it to cool completely in the refrigerator before use.
- Raspberry coolie syrup: Puree raspberries with sugar, strain through a sieve and refrigerate until filing.
- Preheat the oven to 200 ° C. Grease 6 Souffle Molds volume of 240 ml. and sprinkle sugar on the inside, removing excess. Place containers on a baking sheet.
- Souffle: mix in a small saucepan fresh and dried apricots, jam, zest and orange juice. Cook slowly stir occasionally until the fruit is soft. Mash up to homogeneous mass, then mix the vanilla extract and orange liquor. Enter, whipping, custard.
- Beat egg whites at medium-low speed. When the mass will become foamy, increase the speed to medium-high and slowly pour sugar in. Beat until squirrels are on steady peaks with a winding top are formed. Stir the resulting mass into custard in 2 strokes and gently put the dough in prepared forms.
- Bake the souffle for 25 minutes until they are on top golden brown. Serve immediately with raspberry coolies, which can be poured into the center by selecting the crumb with a spoon. Basis of custard with apricots can be prepared in advance and stored in the fridge. Bring mass to room before serving. temperature, stir in proteins and bake.
