Apricot and Almond Soufflé

Name: Apricot and Almond Soufflé
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (425 ml) Apricots; 4 TABLESPOONS Orange liqueur (e.g. Cointreau); 3 Eggs (Gr. M); 7 TABLESPOONS Sugar; 7-10 Tbsp Salt; 5 TABLESPOONS Milk; 125 g Flour; 7-10 Tbsp Grease; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Apricots
4 TABLESPOONS Orange liqueur (e.g. Cointreau)
3 Eggs (Gr. M)
7 TABLESPOONS Sugar
7-10 Tbsp Salt
5 TABLESPOONS Milk
125 g Flour
7-10 Tbsp Grease
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Drain the apricots and cut into slices. Mix with 2 tablespoons of liqueur and leave to stand briefly
2
Separate eggs. Beat the egg whites until stiff, then pour in 4 tbsp. sugar. Mix the egg yolks with 1 pinch of salt and 3 tablespoons of sugar until creamy. Stir in milk, 2 tablespoons of liqueur and flour. Carefully fold in the beaten egg white
3
Grease 4 small ovenproof moulds (approx. 15 cm Ø) or one large flat mould. Spread about 1/3 of the dough in it. Spread the apricots evenly on top. Cover with the remaining dough and sprinkle with almond flakes
4
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Dust with icing sugar and serve immediately