Apricot Souffle Recipe

• 3/4 c. Heavy cream
• 2 1/4 tsp Flour
• 1/4 c. Sugar, plus additional for dusting souffle dish
• 8 lrg Fresh apricots, 4 diced, 4 sliced
• 1 tsp Kirsch
• 3 x -large Large eggs, separated at room temperature Healthy pinch cream of tartar
• 1 tsp Butter Confectioner's sugar

1. Preheat oven to 450 F. Combine cream, flour, 1/4 c. sugar, and diced apricots in a large saucepan.
2. Bring to a simmer over medium heat and cook, whisking till thick, about 3 min.
3. Remove from heat, add in kirsch, then wisk in egg yolks one at a time.
4. Beat egg whites in a nonreactive mixing bowl till foamy; add in cream of tartar; continue to beat till very stiff.
5. Butter a small souffle dish (6 1/2 " diameter, 2 1/2" deep), dust with sugar, and spread 1/4 c. apricot mix on bottom.
6. Add in about a third of the egg whites to the remaining apricot mix; gently fold together.
7. Repeat, carefully folding in remaining egg whites in two batches.
8. Don't overmix.
9. Spoon over apricot mix in souffle dish.
10. Make sure oven rack is low sufficient to allow souffle room to rise 2" above rim of dish.
11. Bake souffle till lightly browned on top, 12-15 min.
12. Dust generously with confectioner's sugar and arrange sliced apricots on top.
13. Serve immediately.
14. (Souffle will coninue to cook as it rests; start eating on the outside and work your way into the middle.)

heavy cream, flour, sugar, fresh apricots, eggs, butter

Taken from cookeatshare.com/recipes/apricot-souffle-69162 (may not work)