5 tsp ground almonds
8 fresh apricots washed and stoned- blended in food processor
6 large or 8 small eggs ( separated )
4 tbsp double cream
1 tbsp fruit sugar
1 tsp Madagascar vanilla extract or 1 vanilla pod
1 tsp lemon juice
1 tsp cream of tartar
To finish
some extra ground almond with a little cocoa powder and/or 1 tsp fruit sugar
1.Preheat the oven to 200C (400F), gas mark 6) and place a baking tray inside to heat. Lightly butter 8 175 ml ramekins and dust the sides with ground almonds shaking out the excess.
2. Put the egg yolks, sugar, vanilla extract and lemon juice in food processor`s mixing bowl and beat well until light yellow, smooth and doubled in size. Add blended apricots, cream and mix well until smooth.
3 place the egg whites in a clean bowl and whisk until soft peaks form. Sift over the cream of tartar and continue whisking until stiff peaks form. Spoon the apricot mixture over the egg whites and use a large, metal spoon to fold together, taking care not to overmix and deflate the egg whites.
4. Divide the apricot mixture among the prepared ramekins. Use a round-bladed knife to mark a circle in the centre of each souffle- this helps the tops to rise evenly.
5.Place the ramekins on the heated baking tray and bake in the centre of the oven fr 15 min or until the souffles are well risen and golden brown on top. Immediately dust with fruit sugar/almond, sugar cocoa mixture and serve at once.
Well, ours are far from perfection.... but next time should be better :)
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