frozen apricot souffle

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frozen apricot souffle

We like to use California apricots (sometimes labeled " Pacific " ) in this

dessert. They tend to be a deeper orange, and they have a tang that's

occasionally lacking in the Turkish or Mediterranean varieties.

 

Active time: 40 min Start to finish: 9 hr (includes freezing)

 

Servings: Makes 8 to 10 servings

 

1/2 pound dried California (Pacific) apricots

1 cup water

1 cup sugar

6 large egg whites, at room temperature 30 minutes

2 cups chilled heavy cream

1/2 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

 

Equipment: a 1 1/2-quart soufflé dish; kitchen string; a candy thermometer

Garnish: unsweetened cocoa powder and confectioners sugar for dusting

 

Wrap a collar of parchment paper or foil around soufflé dish to extend 3 inches

above rim of dish and secure with kitchen string.

 

Simmer apricots with water in a small saucepan, covered, until very tender, 6 to

8 minutes. Drain, reserving cooking liquid. Purée apricots in a food processor

(mixture will not be completely smooth), then transfer to a large bowl.

 

Cook sugar with reserved cooking liquid in a small heavy saucepan over low heat,

stirring, until sugar has dissolved. Boil, without stirring, washing down any

sugar crystals from side of pan with a pastry brush dipped in cold water, until

syrup registers 238°F (soft-ball stage), about 10 minutes.

 

Meanwhile, beat egg whites with an electric mixer at medium-high speed until

they just hold stiff peaks. While continuing to beat, gradually pour hot syrup

in a thin stream down side of bowl into whites (be careful not to let syrup

touch beaters, or it will spatter and harden), then continue to beat until

meringue has cooled to room temperature, about 5 minutes.

 

Beat cream with extracts in another bowl using cleaned beaters until it just

holds soft peaks.

 

Whisk about one third of meringue into apricot purée to lighten, then fold in

remaining meringue.

 

Fold whipped cream into apricot mixture gently but thoroughly, then spoon into

soufflé dish, smoothing top. Cover surface with plastic wrap and freeze until

firm, at least 8 hours.

 

Let soufflé stand at room temperature to soften slightly before serving, about

15 minutes. Remove collar and dust top of soufflé with cocoa powder, coating it

completely, then dust very lightly with confectioners sugar.

 

Cooks' notes:

..The egg whites in this recipe may not be fully cooked.

..Soufflé, without dusting, can be frozen up to 2 days.