Dairy Free Apricot Souffle Recipes

APRICOT BALLS

Steps:

• To a food processor, add apricots, dates, almond meal, coconut and coconut oil. Mix on high for 1 minute or until mixture is finely processed - it's ok if it's a little bit chunky.
• Roll tablespoons of apricot mix into small balls, using your hands, until smooth. Dip each ball in extra coconut and place on a plate. Repeat with remaining apricot mixture.
• Place balls in the fridge for at least 30 minutes to set. Store balls in fridge.

DAIRY FREE APRICOT SOUFFLE

Steps:

• 1 1/2 litre (2 pint) 3 US pint souffle dish, greased with 30 g (1 oz) 2 tablespoons of Dairy free margarine and dusted with plenty of caster (superfine) sugar
• Preheat the oven to 200°C (400°F) Gas mark 6
• for the sauce.
• Place the apricots in a saucepan with sugar to taste and add just enough water to cover them.
• simmer until soft, then puree in a blender or pass through a sieve until smooth.
• Add the orange liqueur, orange zest and the juice. Add as much water as is needed to make the sauce a good pouring consistency.
• Measure 310 ml (11 fl oz) 1 1/3 cups of the sauce for the souffle and transfer the rest to a serving jug, cover and keep warm until needed.
• to make the souffle.
• Melt the margarine in a large saucepan over medium heat.
• Stir in the cornflour (cornstarch) until blended and add 3 tablespoons of orange liqueur.
• Gradually stir in the measured apricot sauce until the mixture boils. Remove from the heat and beat in the egg yolks and orange zest.
• In a large bowl, beat the egg whites until stiff peaks form. Using a metal spoon, fold one tablespoon of the egg whites into the apricot mixture, blending in thoroughly.
• Now, quickly but gently, fold in all the remaining egg whites. fill the prepared souffle dish with the mixture, make an indentation in the top if you wish, and dust with caster (superfine) sugar.
• Bake immediately for about 35 - 45 minutes, or until firm on top and golden brown.
• Sprinkle with sieved icing (confectioners') sugar and serve immediately with the accompanying sauce.

APRICOT SOUFFLé

Steps:

• Generously butter a 1-quart soufflé or gratin dish and coat with a thin layer of sugar. Preheat the oven to 425°F and position an oven rack in the center of the oven. In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.
• Mix well and set aside. In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.
• Whisk until soft peaks form. Add: 2 teaspoons cornstarch.
• Beat a few more seconds, then sprinkle on: 1/3 cup sugar.
• Continue to beat the whites for a few more seconds. Quickly but gently fold the egg whites into the apricot mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake for 20 to 25 minutes, until it is puffed and browned. Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

APRICOT SOUFFLES

Steps:

• Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl.
• Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy.
• With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups.
• Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.

SOUFFLé OMELET WITH APRICOT SAUCE

Steps:

• For the sauce, in a medium saucepan combine the sugar, orange juice and vanilla bean seeds or vanilla extract and bring to a boil. Reduce by a third. Add the apricots, turn the heat down to medium and simmer 5 to 10 minutes, until the apricots are soft. Remove from the heat and divide among 4 plates or pour the sauce onto a platter and arrange the apricots on the edge.
• Preheat the oven to 425 degrees. Have the platter for your omelet close at hand.
• Whisk the egg whites in a clean dry bowl or in the bowl of a standing mixer fitted with the whisk attachment. When they begin to foam, add the cream of tartar and continue to whisk at medium speed until they form medium peaks. Continue whisking on medium speed while you slowly add the sugar, until the egg whites form stiff, satiny but not dry peaks.
• In another large bowl, beat the egg yolks and add the Cointreau, salt and nutmeg. Stir 1/4 of the egg whites into this mixture, then gently fold in the rest.
• Heat a 10-inch skillet that can go into the oven over medium-high heat. Add the butter to the hot pan, and when the foam subsides and the butter is just beginning to color, gently scrape in the egg mixture, using a rubber spatula. Do not stir. Immediately transfer to the oven for 2 1/2 to 3 minutes, until puffed. Remove from the heat, sprinkle half the toasted almonds over the omelet and slide or turn out onto the platter, folding the puffed omelet in half as you do. Sprinkle with the remaining toasted almonds and dust with powdered sugar if you wish. Spoon onto the plates with the apricot sauce and serve. Note: You can also serve the apricot sauce separately and spoon it over the soufflé.