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Ingredients
- 3/4 c. Heavy cream
- 2 1/4 tsp Flour
- 1/4 c. Sugar, plus additional for dusting souffle dish
- 8 lrg Fresh apricots, 4 diced, 4 sliced
- 1 tsp Kirsch
- 3 x -large Large eggs, separated at room temperature Healthy pinch cream of tartar
- 1 tsp Butter Confectioner's sugar
Directions
- Preheat oven to 450 F. Combine cream, flour, 1/4 c. sugar, and diced apricots in a large saucepan. Bring to a simmer over medium heat and cook, whisking till thick, about 3 min. Remove from heat, add in kirsch, then wisk in egg yolks one at a time.
- Beat egg whites in a nonreactive mixing bowl till foamy; add in cream of tartar; continue to beat till very stiff.
- Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with sugar, and spread 1/4 c. apricot mix on bottom. Add in about a third of the egg whites to the remaining apricot mix; gently fold together.
- Repeat, carefully folding in remaining egg whites in two batches. Don't overmix. Spoon over apricot mix in souffle dish.
- Make sure oven rack is low sufficient to allow souffle room to rise 2" above rim of dish. Bake souffle till lightly browned on top, 12-15 min.
- Dust generously with confectioner's sugar and arrange sliced apricots on top. Serve immediately. (Souffle will coninue to cook as it rests; start eating on the outside and work your way into the middle.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 151 | 46% |
| Total Fat 17.19g | 21% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 18mg | 1% |
| Potassium 375mg | 11% |
| Total Carbs 42.96g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 37.07g | 25% |
| Protein 3.05g | 5% |
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