Recipe By : Cooking Live Show #CL8928
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces dried apricots
1 1/2 cup water
3/4 cups sugar plus additional for coating
-- ramekins
1 tablespoon fresh lemon juice
1 tablespoon dark rum if desired
1/2 teaspoon vanilla
5 large egg whites
1/4 teaspoon cream of tartar
In a heavy saucepan simmer apricots, water and 1/2 cup sugar, covered,
20 minutes. Transfer hot mixture to a food processor and puree until
very smooth. Force puree through a fine sieve into a bowl and stir in
lemon juice, rum, vanilla, and a pinch of salt. Cool puree completely.
Puree
may be made 2 days ahead and chilled, covered. Bring puree to room
temperature before proceeding. Transfer puree to a large bowl.
Preheat oven to 350 degrees. Generously butter six 7-ounce (3 1/2 by 1
3/4-inch) ramekins and coat with additional sugar, knocking out
excess.
In another large bowl with an electric mixer beat whites with a pinch
of salt until foamy. Beat in cream of tartar and beat whites until
they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a
time, and beat meringue until it just holds stiff peaks. Whisk about
one fourth meringue into puree to lighten and fold in remaining
meringue gently but thoroughly. Ladle batter into ramekins and bake
souffles on a baking sheet in middle of oven 20 to 25 minutes, or
until puffed, golden brown and just set in center.
Remove ramekins from oven. With 2 forks pull open center of each
souffle and pour some creme anglaise into each opening. Serve
immediately.
