Apricot Soufflé - Miele DGC 6000 XL Cookbook

Ingredients
1 large tin apricots (485 g
drained weight)
150 g marzipan
3 medium egg yolks
75 g butter
100 g grated almonds
1 tbsp cornfl our
3 medium egg whites
50 g sugar
Almond fl akes
Icing sugar
Butter for greasing
>> Tip:
The apricot is a species of prunus
or plum. Its origins are uncertain
but it has been traced to Central
Asia and Armenia where it has
been cultivated since ancient
times.
Apricot souffl é
Serves 6
1
Grease a souffl é dish with
butter and place the apricots
in it with the cut surface facing
upwards.
2
Knead the marzipan with the
butter and egg yolks. Mix
the almonds with the cornfl our
and mix in.
3
Beat the egg whites and
sugar until stiff, fold into
the mixture and pour over the
apricots.
4
Sprinkle with almond fl akes
and bake (see below for
settings).
5
Dust with icing sugar after
baking.
Settings: Step 4
Function: Conventional heat
Temperature: 160°C
Duration: 30-40 minutes
Shelf level: 1
Desserts 393