Apricot & pistachio souffle
6 - 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 1½ | cup | Milk |
| 6 | eaches | Egg yolks |
| 8 | eaches | Egg whites |
| pinch | Salt | |
| ⅛ | teaspoon | Cream of tartar |
| ½ | Apricot & Pineapple Jam | |
| ½ | Apricot & Pineapple Jam | |
| ¼ | teaspoon | Almond extract |
| 2 | Almond extract | |
Directions
SOURCE: SOUFFLE SPECTACULARS
FROM: SALLIE AUSTIN
INGREDIENTS
DIRECTIONS
: whipped cream
: Preheat oven to 400-F.
: dried apricots soaked : -overnight in cold tea : shelled pistachio nuts : apricot brandy (optional) : confectioners' sugar : ground pistachio nuts Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the almond extract, the drained, chopped apricots, the pistachio nuts and the optional brandy. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold in apricot mixture and spoon into a buttered and sugared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
The surface of the baked souffle may be dusted with confectioners' sugar and ground pistachios. Serve with whipped cream. Courtesy of Shareware RECIPE CLIPPER 1.0