Apricot Souffl



We found this dessert at Cafe Jacqueline on Grant Avenue in San Francisco, where proprietor Jacqueline Margulis specializes in souffls of all kinds.

3/4 cup heavy cream
2 1/4 tsp. flour
1/4 cup sugar, plus additional for dusting souffl dish
8 large fresh apricots; 4 diced, 4 sliced
1 tsp. kirsch
3 extra-large eggs, separated, at room temperature
Pinch cream of tartar
1 tsp. butter
Confectioners' sugar

1. Preheat oven to 450. Combine cream, flour, 1/4 cup sugar, and diced apricots in a large saucepan. Bring to a simmer over medium heat and cook, whisking, until thick, about 3 minutes. Remove from heat, add kirsch, then whisk in egg yolks one at a time.

2. Beat egg whites in a nonreactive mixing bowl until foamy; add cream of tartar; continue to beat until very stiff.

3. Butter a small souffl dish (6 1/2'' diameter, 2 1/2'' deep), dust with sugar, and spread 1/4 cup apricot mixture on bottom. Add about a third of the egg whites to remaining apricot mixture; gently fold together. Repeat, carefully folding in remaining egg whites in two batches. Do not overmix. Spoon over apricot mixture in souffl dish.

4. Make sure oven rack is low enough to allow souffl room to rise as much as 2'' above rim of dish, then bake souffl until lightly browned on top, 1215 minutes. Dust generously with confectioners' sugar and arrange sliced apricots on top. Serve immediately. (Souffl will continue to cook as it rests; start eating on the outside and work your way into the middle.)

This article was first published in Saveur in Issue #13


We Found This Dessert At Cafe Jacqueline On Grant Avenue In San Francisco, Where Proprietor Jacqueline Margulis Specializes In Souffl?s Of All Kinds.

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