DESSERTS
APRICOT SOUFFLE
Ingredients
200g sugar, for caramelized sugar
10 egg whites, room temperature
1 tsp vinegar
a pinch of salt
2 tbsp caster sugar
400g apricot jam
Preparation
1) Pre heat oven 180C.
2) In a small, heavy saucepan over medium-low heat, cook sugar, stirring until golden.
3) Pour into baking dish and set aside.
4) Put mixing tool into place. Add egg whites, vinegar, salt into the bowl and blend for
Time: 12 minutes Speed: 3
or until egg forms soft peaks.
5) Blend for
Time: 2 min. Speed: 3
Gradually adding caster sugar and jam through the measuring cover hole in lid.
6) Pour mixture into pan and place in large baking dish. Pour hot water into baking dish until halfway
up the side of the pan.
7) Bake in oven for 25 minutes. Remove from oven, allow to cool and serve.
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