in Dessert Recipes

Apricot soufflé

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Ingredients for 4 servings:

  • 8 apricot halves, steamed or from the can
  • 8 cl raspberry liqueur
  • 4 slice(s) cheese, Roquefort or other blue cheese
  • 3 eggs
  • ½ tsp salt
  • Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with raspberry brandy and Roquefort

Place two apricot halves into each of four ovenproof ramekins, cut-side down. Drizzle each with 2 cl of raspberry brandy and top with a slice of Roquefort cheese. Separate the eggs. Whisk the egg yolks and season with pepper. Beat the egg whites with salt until stiff peaks form and fold into the egg yolks. Divide this mixture among the four ramekins and bake in a preheated oven at 200°C (400°F) for about 15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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