Apricot Souffles with Vanilla Rum Whipped Cream

Name: Apricot Souffles with Vanilla Rum Whipped Cream
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 1 Tbsp dark rum; 355 milliliters ounces dried apricots (about; 5 larges egg whites; 118 milliliters heavy whipping cream; 1 Tbsp fresh lemon juice; 1 Tbsp dark rum if desired; 2 pinches salt; 177 milliliters sugar plus additional for coating ramekins; 1 teaspoons vanilla; 355 milliliters water

This recipe makes 6 servings with 270 calories, 4g of protein, and 8g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up cream of tartar, rum, heavy whipping cream, and From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a heavy saucepan, simmer apricots, water, and 1/2 cup of the sugar, covered, for 20 minutes.

Ingredients you will need

Apricot

Sugar

Water

Equipment you will use

Sauce Pan

Transfer hot mixture to a food processor and puree until very smooth. Force puree through a fine sieve into a bowl and stir in the lemon juice, rum, vanilla, and 1 pinch of salt. Cool puree completely. (Puree may be made 2 days ahead and chilled, covered.) Bring puree to room temperature before proceeding.

Ingredients you will need

Lemon Juice

Vanilla

Salt

Rum

Equipment you will use

Food Processor

Sieve

Bowl

Transfer puree to a large bowl. Preheat oven to 350 degrees F. Generously butter six, 7-ounce (3 1/2 by 1 3/

Ingredients you will need

Butter

Equipment you will use

Bowl

Oven

ramekins and coat with additional sugar, knocking out the excess. With an electric mixer, beat whites with a pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup of sugar, a little at a time, and beat meringue until it just holds stiff peaks.

Ingredients you will need

Cream Of Tartar

Sugar

Salt

Equipment you will use

Hand Mixer

Ramekin

Whisk about one fourth of the meringue into the puree to lighten, then fold in remaining meringue gently but thoroughly. Ladle batter into ramekins and bake souffles on a baking sheet in the middle of the oven for 20 to 25 minutes, or until puffed, golden brown, and just set in center.

Equipment you will use

Baking Sheet