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FLOUR LESS APRICOT-HONEY SOUFFLE
Butter for souffle dish
1/4 cup sugar for sprinkling
1 cup milk
3 egg yolks
Sea salt
3 tablespoons honey
1 cup B&R Farms dried apricots
3 tablespoons white dessert wine
5 egg whites
1 tablespoon powdered sugar
1 ½ finely chopped almonds
Vanilla or almond ice cream (optional)
Generously butter a 1 ½ quart souffle dish. Sprinkle sugar into
dish, tilting so that sugar coats bottom and sides. Place in freezer.
In a small pan, heat milk over medium-high heat until bubbles form around
edges; remove from heat and let cool slightly. Place egg yolks, pinch
of salt and honey in medium bowl and whisk until light and fluffy. Very
slowly whisk a third of milk into egg yolks, and then add this mixture
back to pan. Stirring constantly, cook mixture over medium-low heat, until
it thickens enough to coat back of spoon. Remove from heat, strain into
a bowl and let cool.
In a small pan, combine apricots and wine. Bring to a boil and stir. Shut
off heat and let cool.
Preheat oven to 400 F, place baking sheet on bottom rack. In blender or
food processor, combine egg mixture and apricots, puree. Transfer to a
medium bowl.
Remove dish from freezer. Place egg whites, pinch of salt and powdered
sugar in a bowl and whisk until fairly stiff peaks form. Using rubber
spatula, add about a third of egg whites to apricot mixture and fold until
combined. Add apricot mixture to remaining egg whites in bowl. Fold together
until mixed well, being careful not to over mix. Spoon this mixture into
souffle dish, leaving ½ inch on top. Sprinkle almonds on top. Place
on baking sheet and bake 17 to 20 minutes, until risen and still a little
wobbly when shaken. Remove from oven and serve plunging two large spoons
into center to lift out pieces.
Serve with ice cream if desired.
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