Recipes+
Ingredients
Method
1.Place a baking paper collar around 4 x 1/2-cup souffle dishes. extending paper 5cm above rim of dish. Secure collar with kitchen string. Using an electric mixer, beat egg yolks and sugar in a small heatproof bowl until thick and creamy. Beat hot milk into yolk mixture gradually. Return mixture to pan; cook and stir over low heat for 2-3 minutes or until mixture thickens slightly (do not boil).
2.Process apricots until smooth. Transfer custard to a large heatproof bowl; fold in apricot. Cool.
3.Sprinkle gelatine over 1 tablespoon boiling water in a small heatproof jug; stir until completely dissolved. Fold into apricot mixture with whipped cream until just combined. Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Fold into apricot mixture in 2 batches.
4.Pour mixture into prepared dishes; smooth surface gently. Freeze for 6 hours or until firm. Remove collars from dishes; stand souffle at room temperature for 5 minutes. Press nuts around edge of souffle. Serve at once.
When making collar, fold baking paper so collar is double thickness; this will give the souffle more support when setting.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door