Title: Apricot & Pistachio Souffle
Categories: Egg Nut
Yield: 6 - 8
| SOURCE: SOUFFLE SPECTACULARS |
| FROM: SALLIE AUSTIN |
| INGREDIENTS |
| 3 | tb | Butter |
| 4 | tb | Flour |
| 1 1/2 | c | Milk |
| 6 | | Egg yolks |
| 8 | | Egg whites |
| | pn | Salt |
| 1/8 | ts | Cream of tartar |
| DIRECTIONS |
| 1/2 | | Apricot & Pineapple Jam |
| 1/2 | | Apricot & Pineapple Jam |
| 1/4 | ts | Almond extract |
| 2 | | Almond extract |
| : | | whipped cream |
| : | | Preheat oven to 400-F. |
| : | | dried apricots soaked |
| : | | -overnight in cold tea |
| : | | shelled pistachio nuts |
| : | | apricot brandy (optional) |
| : | | confectioners' sugar |
| : | | ground pistachio nuts |
Melt the butter and add the flour. Add the milk gradually stirring with a
wire whisk to make a thick smooth sauce. Add the sugar. Remove from the
heat and add the egg yolks one at a time. Add the almond extract, the
drained, chopped apricots, the pistachio nuts and the optional brandy. Beat
the egg whites, with a pinch of salt and the cream of tartar, until stiff.
Fold in apricot mixture and spoon into a buttered and sugared 6 cup souffle
dish. Place the souffle in the oven and immediately reduce the heat to
375-F. Bake for 25 minutes. The surface of the baked souffle may be dusted
with confectioners' sugar and ground pistachios. Serve with whipped cream.
Courtesy of Shareware RECIPE CLIPPER 1.0