Hot apricot soufflés

    25 min

    Keep cans of apricots or other fruit packed in fruit juice in your storecupboard and you will be able to make these impressive-looking, light and fluffy dessert soufflés in a matter of minutes. These simple desserts do not contain the large amounts of sugar and eggs found in most sweet soufflé recipes.

    7 people made this

    Serves: 4 

    • 1½ tsp ground almonds or caster sugar
    • 1 can apricot halves in natural juice, about 400 g, well drained
    • 2 eggs, separated
    • 2 tbsp double cream
    • 1 tbsp caster sugar
    • ½ tsp pure vanilla extract
    • ½ tsp lemon juice
    • ½ tsp cream of tartar
    • To finish
    • icing sugar
    • cocoa powder (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200°C (400°F, gas mark 6) and place a baking tray inside to heat. Lightly butter four 175 ml (6 fl oz) 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 egg whites 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 egg whites and use a large metal spoon to fold together, taking care not to overmix and deflate the egg whites.
    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 sheet 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.

    Some more ideas

    For double-fruit soufflés, drain a second can of apricot halves and finely chop the fruit. Flavour the apricots with a little very finely chopped preserved stem ginger or ground mixed spice. Prepare 6 ramekins, instead of 4. Make the soufflé mixture as above. Divide the chopped fruit among the ramekins, then top with the soufflé mixture and bake. * Substitute pears canned in natural juice and add a pinch of ground cardamom to the mixture. Other fruits to try are blackcurrants and peaches. * Save the fruit juice to add to a fruit salad or make into a fruit drink.

    Plus points

    Using fruit canned in natural juice, rather than in syrup, cuts the sugar and thus the amount of calories. * Eggs are a first-class source of protein – an essential nutrient for good health and well-being.

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