Apricot Souffle Recipe


  • 1 c. (250 ml) apricot jam
  • 5 x egg whites, stiffly beaten with
  • 1/4 tsp (1 ml) cream of tartar (tartaric acid)
  • 1 tsp (5 ml) grated lemon rind
  •     Butter and sugar to prepare the souffle dish
  •     Powdered (confectioner's) sugar for garnish (optional)


Heat The Jam In A Small Pot Over Low Heat Just Sufficient To Soften It. Puree In A Food Processor, Food Mill, Or Possibly By Pressing Through A Fine Sieve. Fold Into The Egg Mix…

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