Apricot Orange Soufflés with Raspberry Coulis
Makes 6 individual soufflés
Ingredients
- Raspberry Coulis:
- 1 cup fresh or thawed frozen raspberries
- 3 Tbsp sugar
- Soufflés:
- 2 fresh apricots, pitted and chopped
- ¼ cup chopped dried apricots
- ¼ cup apricot jam
- 1 Tbsp finely grated orange zest
- 3 Tbsp fresh orange juice
- 1 tsp vanilla extract
- 2 Tbsp (1oz) orange liqueur
- 1 recipe Basic Vanilla Pastry Cream, chilled
- 4 large egg whites at room temperature
- 1/3 cup sugar
Method
- For the raspberry coulis, puree the raspberries with the sugar, strain and chill until ready to serve.
- For the soufflés, preheat the oven to 400 °F. Grease six 8-ounce soufflé dishes and sprinkle the insides with sugar, tapping out any excess. Place the dishes onto a baking tray.
- Combine the fresh apricots, dried apricots, jam, zest and orange juice in a small pot and simmer, stirring occasionally, until the apricots are tender. Puree until smooth and stir in the vanilla and orange liqueur. Whisk in the pastry cream and set aside.
- Whip the egg whites on medium low speed and once foamy, increase the speed to medium high and slowly pour in the sugar, whipping until the whites hold a medium peak. Fold the whipped whites into the pastry cream in 2 additions and gently spoon this into the prepared dishes.
- Bake the soufflés for 25 minutes, until the tops are golden brown.
- Serve immediately with raspberry coulis on the side, to be poured into the centre after the first bite.
The pastry cream/apricot base can be prepared ahead of time and stored refrigerated, but can be brought to room temperature and have the whites folded in and baked right before serving.