 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
APRICOT SOUFFLÉ This recipe came from an estate sale. I obtained it when I purchased the family collection from the Malta Estate in Bedford, Texas in 1991. Ingredients:
1 cup apricot jam |
5 egg whites stiffly beaten with 1/4 teaspoon cream of tartar |
1 teaspoon grated lemon rind |
butter and sugar to prepare soufflé dish |
powdered sugar for garnish |
Directions:
1. Heat jam in small pot over low heat just enough to soften it.
2. Puree in a food processor then fold into the egg mixture along with lemon rind.
3. Lightly butter and coat inside of a 9” soufflé dish with sugar and pour mixture in.
4. Place in a large pan with hot water and bake in a preheated 350 oven for 1 hour.
5. Dust with powdered sugar and serve immediately.
|
|