I had the opportunity of working on a private yacht for a period of time. This was an incredible vessel, stretching at 154 ft. What was even more amazing was this was nothing more than a toy to the family that owned it. It was docked right on the channel behind the house they lived in. It never really sailed any great lengths, an occasional trip down the calm waters of the channel and back, was the furthest Ive ever traveled on it. Surely it had the potential of cruising the depths of most oceans. I think there was just so much fragile interior decor , the owners would never consider it. Rumor had it too that they were afraid of the water and feared any rocking from their yacht would make them violently ill. It was estimated somewhere at about 3.5 million for the luxury of just owning one.The kitchen itself was equipped with state of the art machines and capable of producing food for groups of about hundred or so people. Most of the time it was used for receptions and entertaining both family and friends.
This is one fantastic desert. With a little persistence and a little understanding of the souffle process this treat can easily be mastered. Learning how to whip egg whites and folding it into a batter is the real key in making Apricot Souffle. Baking this dessert in porcelain ramekins is essential for it to come out right. Ramekins can be purchased at any gourmet speciality shop, restaurant supply company or merely on line.They come in many different depths and sizes, depending on individual preferences. You can also make these in a single large oven proof baking dish and serve it family style. I personally prefer a unique individual shape normally holding about 6 oz which is totally appropriate for a single serving.Canned drained apricots tends to work better in the cooking of a souffle. I also use dry apricots as a final garnish with a vanilla apricot sauce. The sauce is simple, by just melting vanilla ice cream, and adding puree canned apricot, with a little of its juices from the can. One shot of apricot liquor adds that extra kick. Some people prefer using Grand Marnier instead of the apricot liquor. Once again I prefer the apricot, its more traditional and blends better As far as taste goes, nothing compares. So with all that said, lets get sailing on this recipe.
Ingredients ( Based on a yield of 4 ).
1) 4 Tablespoons of butter
2) 1/2 cup of sugar–maybe a few pinches more
3) 1 can of apricot in a can ( range is 16-19 ounces ) packed in syrup
4) 3 whole eggs ( large )
5) 2 egg whites–keep this separate from the whole eggs
6) 11/2 tablespoons of lemon juice
7) pinch of salt
8) 1 1/3 cups of milk
9) 3 tablespoons of flour
10) 3 14 Tablespoons of all purpose flour
11) small bag dry apricot halves –for garnish
12) 21/2 cups of good vanilla ice cream–melted to room temperature
13) 1/2 teaspoon of lemon zest
Directions
1) In a food processor puree the canned apricots– set the syrup aside
2) Using a medium sauce pan melt the butter and add the flour to make a roux–(should look like silly putty– LOL) not too high on the flame either–don’t burn
3) Stir #2 constantly
4) Slowly add the milk , lemon zest, salt, and about 1/2 cup of sugar– stir constantly till thick–should coat the back of a spoon
5) In a separate bowl ( stainless steel is best ) whip the egg yolks and add about a cup of the milk to egg yolks–to temper–THEN ADD BACK TO THE MILK MIXTURE
6) Cook # 5 on a low flame– always stirring– be careful not to scorch the milk and egg yolk mixture–should be thick–remove from flame
7) Add lemon juice, apricot liquor, and apricot puree
Important Next Step
8) Whip the egg whites, pinch of sugar and 18 teaspoon of cream of tartar–in a separate mixing bowl at high speed till stiff peaks form
9) Gently fold the egg whites into the milk and yolk mixture
10) Coat the inside of the ramekins with softened butter and sprinkle some sugar on the bottom and sides. Divide batter equally into ramekins
11) Bake at 325 degrees for 40 minutes– make sure to put the ramekins in a pan of hot water–just enough water (1/8 of the bottom outside of the ramekin)–known as a hot water bath.
12) Serve in or out of the ramekin dish.
13) Mix melted ice cream, add a little apricot liquor, and drizzle over the souffle–garnish with dry apricots
A spoon of this and it’s Bon Voyage
