Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease six ¾-cup (180ml) soufflé dishes. Sprinkle inside of dishes with a little of the caster sugar; shake away excess. Place dishes on oven tray.
2.Place apricots in small heatproof bowl, cover with boiling water; stand 2 minutes. Drain; cool 5 minutes. Peel and seed apricots; chop flesh finely.
3.Combine apricot in small saucepan with remaining caster sugar, the water and honey; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until apricots soften to a jam-like consistency.
4.Beat egg whites in small bowl with electric mixer until soft peaks form. With motor operating, gradually add hot apricot mixture, beating until just combined. Spoon mixture into dishes.
5.Bake soufflés about 15 minutes. Serve immediately, dusted with sifted icing sugar.
Egg whites are vital to a soufflé’s success. They must be folded very carefully into the mixture. Use a wide-topped bowl so folding is easier for you. Use a whisk, spatula or large metal spoon for the folding; the choice is yours. Some cooks like to fold a small amount of the egg white (about a quarter) through the flavoured, more solid mixture first to “let the mixture down” a little. Fold in the remaining egg whites, in 1 or 2 batches depending on the quantity. Experiment a little to determine what works best for you and your soufflés. Soufflés must be made just before serving.
Note
