Desserts Recipes - Apricot Soufflé Recipe

Preheat the oven to 230°C/450°F/Gas mark 8.

Combine the cream, flour, sugar and diced apricots in a large saucepan. Bring to a simmer over a medium heat and cook, whisking until thick, for 3 minutes.

Remove from the heat, add the kirsch, then whisk in the egg yolks one at a time.

Beat the egg whites in a mixing bowl until stiff. Butter a small soufflé dish, dust with sugar, and spread 50g/2oz of the apricot mixture on the bottom.

Add about a third of the egg whites to the remaining apricot mixture and gently fold together. Repeat carefully folding in remaining egg whites in two batches.

Spoon over the apricot mixture in the soufflé dish. Bake the soufflé for 12 to 15 minutes, until lightly browned on top.

Dust generously with icing sugar and arrange sliced apricots on top. Serve immediately.