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Vanilla soufflés with caramelized apricots
An elegant, fluffy and fragrant dessert
This spoon dessert is easy and fast to prepare and a cloud of sweetness. A fluffy soufflé with vanilla and lemon accompanied by caramelized Val Venosta apricots with rum and rosemary. An uncommon combination to surprise your guests.
65 min.
average
Ingredients
for 6 persons
for the vanilla soufflés 25 g butter 4 eggs 1 pinch of salt 70 g sugar 1 vanilla pod 1 lemon (grated zest) 250 g ricotta 15 g cornstarch
for the caramelized apricots 500 g apricots 30 g butter 80 g sugar 2 rosemary sprigs White rum
Vanilla soufflés For the vanilla soufflé melt butter and grease the soufflé molds. Then put a tablespoon of sugar into the first mold and rotate so that the sugar will adhere to the bottom and sides of the mold and pour the excessive sugar into the next mold. Repeat until all molds are greased with butter and covered with sugar. Preheat the oven to 200°C (top/bottom heat). Separate eggs and beat egg whites with a pinch of salt until stiff. Put aside. Put yolks, sugar, vanilla seed and grated lemon zest in another bowl and whisk with the electric mixer until frothy. Add ricotta and mix in with the whisk. Then fold in beaten egg whites and sieved cornstarch.
Distribute the mixture in the molds and put them on a baking dish. Fill the baking dish with water until the molds are half in water. Bake in the oven at 200°C for 10 minutes and then lower the temperature to 180°C without opening the oven and bake for another 15-20 minutes until golden yellow. Remove your vanilla soufflés from the oven and serve them immediately with caramelized apricots.
Caramelized apricots For the caramelized apricots wash and pit apricots. Melt butter in a pan and add apricot halves, sugar and rosemary sprigs. Boil for a few minutes until the butter is melted and the sugar is caramelized, which won’t take very long! Add white rum to taste, allow to evaporate and serve the caramelized apricots with the vanilla soufflés.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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