 | Double Apricot Soufflé4 soufflés Preparation time: 30 minutes David Katz / Consulting Chef |
| For the Apricot Soufflé: | |
| • | 6 oz. The Perfect Purée Apricot Puree, thawed and reduced by 1/2 with 1 ounce granulated sugar |
| • | Softened butter as needed |
| • | Granulated sugar as needed |
| • | 2 oz. granulated sugar |
| • | 2 tbsp. cornstarch |
| • | 1 oz. softened butter |
| • | 1 oz. bread flour |
| • | 6 oz. whole milk |
| • | 3 egg yolks |
| • | 1/4 tsp. vanilla extract |
| • | 6 egg whites, more as needed |
| • | 2 oz. granulated sugar, more as needed |
| Method: | |
| 1. | Coat soufflé ramekins with butter, then with granulated sugar. |
| 2. | Mix cornstarch with sugar and set aside. |
| 3. | Make a paste of the measured butter and bread flour. |
| 4. | Bring milk to scalding, then whisk in butter and flour paste. Whisk in one egg yolk and cook for 1 minute. Remove pan from flame and whisk in the other two egg yolks, vanilla extract and sugar/cornstarch mixture. Stir in reduced Apricot puree and refrigerate until use. |
| 5. | Whip egg whites with sugar to stiff peaks with granulated sugar. Fold in soufflé base and transfer to prepared ramekins. |
| 6. | Bake at 400° F for 20 minutes or until done. |
| For Apricot Sauce: | |
| • | 20 oz. The Perfect Purée Apricot Puree, thawed |
| • | 4 oz. simple syrup |
| Method: | |
| 1. | Mix ingredients well in a small saucepan. |
| 2. | Reduce mixture by 2/3 over medium heat and strain through a fine mesh sieve. |
| 3. | Refrigerate until use. |
| Serving Suggestion: | |
| Warm Apricot Sauce and pour over Apricot Soufflé. Serve immediately. | |