Apricot Souffle
Description
The dish is prepared without unnecessary complications. Make this wonderful dessert. First, prepare the cups for the soufflé. Knead the dough from butter, powdered sugar, egg yolk, flour, almond flour, and chill it in the refrigerator. Then roll it out, cut into circles, and bake the cups in molds. For the soufflé, beat the egg whites into a foam, add powdered sugar, hot mashed jam, and dissolved gelatin. Transfer the soufflé into a piping bag. Place canned apricots into each cup and top with soufflé. Refrigerate for half an hour, then serve. The ready dessert can now be served.
Instructions
- 1
Step 1
Cream the butter, add 65 g of powdered sugar and egg yolk.
- 2
Step 2
Then add the flour, almond flour, and knead the dough. Wrap it in plastic wrap and refrigerate for 2 hours.
- 3
Step 3
Then roll out the dough into a sheet, cut out circles, place them into molds, and bake the shells in the oven for 10 minutes at 200 degrees.
- 4
Step 4
Heat the apricot jam and strain through a sieve.
- 5
Step 5
Separate the whites of 3 eggs from the yolks, add one extra white left over from the dough, and beat until foamy. Without stopping the beating, gradually add 100 g of powdered sugar and hot jam. Soak the gelatin in cold water, then heat gently until dissolved. Mix the gelatin into the soufflé and beat again. Transfer the soufflé into a pastry bag.
- 6
Step 6
Place canned apricots into each basket and top with a mound of mousse. Refrigerate the baskets with mousse for half an hour, then serve.