Hot apricot soufflés
- October 2005
- Serves 6
- Takes 1 hour to make and 12 minutes in the oven
This is a great apricot soufflé recipe because it’s so easy to follow. It’s impressive to look at, and the flavours work brilliantly – you can’t go wrong.
- 10g (4.1g saturated)
- 31.3g (27.3g sugar)
For the best possible flavour, try to use the last of the season’s fresh apricots.
Australian sweet (‘botrytised’) Semillon is a wow with any apricot dessert – the rich yet fresh flavours of the raisined Semillon grapes work wonderfully well. Serve chilled in small glasses.
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