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Hot apricot soufflé

Ingredients
4 large egg whites
5 ml vanilla essence
10 ml castor sugar
icing sugar
410 g apricots
1 lemon, juice
icing sugar for decoration

Method:
1. Preheat the oven to 190 ºC. Beat egg whites with vanilla essence until peaks are formed and add castor sugar. Continue beating until very stiff, then fold in a little sifted icing sugar. 2. Purée the apricots with the syrup. Add the lemon juice. Fold the apricot purée into the beaten egg white very gently. 3. Take a soufflé dish which has been lined with greaseproof paper and pour in the mixture. 4. Bake for 20 to 30 minutes> Dust with icing sugar and serve immediately.

Recipe From : Ideas December 01, 1992

Recipe from Ideas : December 01, 1992 See what Ideas has in store this month. Subscribe now and save!