Apricot-honey soufflé
4 servings
30 minutes
Apricot-honey soufflé is a true delight of French cuisine that captivates with its light, airy, and delicate flavor. The origins of soufflé trace back to French gastronomic tradition, where exquisite textures and harmony of ingredients are valued above all. In this recipe, the sweetness of dried apricots combines with the natural depth of honey, while lemon zest adds a subtle citrus freshness. Whipped egg whites give the dessert lightness, and cane sugar adds a pleasant caramel note. Baked in a hot oven, the soufflé rises like a cloud, becoming the perfect ending to a romantic dinner or festive feast. Served dusted with powdered sugar, it melts instantly in the mouth and leaves a delicate aftertaste like an echo of sweet summer evenings.
1
Cut the dried apricots into cubes and place them in a pot with 125 ml of cold water, enough to cover the fruits completely. Bring to a boil, reduce the heat, and cook for 20 minutes until soft. Drain and blend into a puree.
- Dried apricots: 180 g
2
Preheat the oven to 200 degrees. Grease the souffle dish with butter and lightly sprinkle with half of the brown sugar. Place the egg yolks, honey, zest, and apricot puree in a bowl and whisk until smooth.
- Cane sugar: 2 tablespoons
- Egg yolk: 2 pieces
- Honey: 1.5 tablespoon
- Lemon zest: 1 teaspoon
3
Beat the egg whites into a strong foam and add the remaining sugar. Place 1 tablespoon of the egg whites into the apricot mixture and mix well. Add the remaining egg whites and gently fold to maintain the airiness of the mixture. Transfer to a mold and smooth it out. Run your finger along the mixture near the walls of the mold to create a groove, which will help the mixture rise better.
- Egg white: 4 pieces
- Cane sugar: 2 tablespoons
4
Bake on the highest shelf for 25-30 minutes. Cover with foil if the soufflé starts to brown. Dust with powdered sugar and serve.
- Powdered sugar: to taste