Free Recipe Souffle Glacee Aux Apricots
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Souffle Glacee Aux Apricots Recipe
1 c Dried apricots
1/3 c Apricot liqueur
2 c Milk
1/4 c Water
1/2 pk Gelatine
1 c Heavy cream
5 Eggs
3/4 c Sugar
2 tb Sugar for the chantilly
Souffle Glacee Aux Apricots Preparation
1. Cook apricots in 1/4 cup water. Add liqueur and process to a puree 2. Whip cream into chantilly 3. Make Creme Anglaise (recipe follows) 4.Dissolve gelatine and add to hot creme anglaise* 5. Stir in apricot puree to combine. Chill until almost thickened. 6.Fold chantilly into apricot mixture. Chill while you beat the whites. 7. Whip egg whites until they firm soft peaks and fold into apricots. 8 Spoon into a souffle dish. Freeze. 9. Remove to refrigerator 6 hours before serving or at room temperature 2 hours Creme Anglaise 2 cups milk 1/4 lb sugar (less 1 tbs) 2 cups milk 1 vanilla bean 5 egg yolks 1.Beat yolks with sugar until lemony colored,very pale yellow 2. Bring the milk to a boil with the bean { sliced in half) 3. Remove the vanilla bean and pour the hot milk slowly , still beating,over the yolks.OFF THE HEAT 4. Bring the mixture back to very slow heat and stir with a wooden spoon or spatula just until it coats the spoon. DO NOT LET It BOIL!!!!!! Should take about 3 minutes in the heat. Enjoy Regards, Miriam NOTES : *If using leaf gelatine: dip in water squeeze and add to warm creme anglaise Recipe by: Miriam Podcameni Posvosky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 11, 1998
Cooking Temperature:
Recipe Serves: 1
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