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8 large fresh apricots, stoned
175ml/6fl oz double cream
21⁄4 teaspoons plain flour
50g/2oz caster sugar, plus extra
1 teaspoon Kirsch
3 eggs, separated
1 pinch cream of tartar
1 teaspoon butter
Icing sugar for dusting
• Preheat the oven to 230°C/450°F/Gas mark 8. Slice half of the apricots
and set aside. Dice the remaining apricots.
• Combine the cream, flour, caster sugar and diced apricots in a large
saucepan. Bring to a simmer over a medium heat and cook, whisking
until thick, for 3 minutes. Remove from the heat, add the Kirsch, then
whisk in the egg yolks one at a time.
• Beat the egg whites in a mixing bowl until stiff.
• Butter a small soufflé dish and dust with caster sugar. Spread 50g/2oz
of the apricot mixture on the bottom. Add about a third of the egg whites
to the remaining apricot mixture. Gently fold together. Carefully fold in
the remaining egg whites in two batches. Spoon over the apricot mixture
in the soufflé dish. Bake for 12–15 minutes until lightly browned on top.
Dust generously with icing sugar, and arrange sliced apricots on top.
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