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Post by April B. on Jan 22, 2003 11:32:29 GMT -6
Apricot Souffle
1 cup (250 ml) apricot jam 5 egg whites, stiffly beaten with 1/4 tsp (1 ml) cream of tartar (tartaric acid) 1 tsp (5 ml) grated lemon rind Butter and sugar to prepare the souffle dish Powdered (confectioner's) sugar for garnish (optional)
Heat the jam in a small pot over low heat just enough to soften it. Puree in a food processor, food mill, or by pressing through a fine sieve. Fold into the egg mixture along with the lemon rind. Lightly butter and coat the inside of a 9-inch (23 cm) souffle dish with sugar and pour the mixture in. Place in a large pan with hot water and bake in a preheated 350F (180C) oven for about 1 hour, until firm. Dust with powdered sugar if desired. Serve immediately. Serves 4 to 6.
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