| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Souffle-des, Alcohol-des |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Packed dried apricots |
| 1/4 |
c |
Grand marnier or cognac |
| 1/2 |
c |
Heavy cream; or evaporated low fat milk |
| 4 |
|
Egg whites |
| 1 |
pn |
Sugar |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
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.
Yield: 4 servings
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest
V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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