provided by Ken Frank, chef at La Toque
5 dried Turkish Apricots
Approx ½ cup Jaboulet Beaumes de Venise
3 egg yolks
4 egg whites
2 spoonfuls granulated sugar
soft unsalted butter and granulated sugar to prepare the ramekins
powdered sugar to sprinkle on top
Pre-heat oven to 400 degrees.
Smear the insides of each ramekin evenly with softened sweet butter, add some granulated sugar and pour it back out as you rotate the ramekin, thoroughly and evenly coating the sides with sugar. This is vital for a clean even rise of the souffle. Once complete do not touch the inside surface of the ramekin.
Place dried apricots in a measuring cup, add wine up to the ¾ cup mark. Cover tightly and warm in a bain marie for 1 hour to soften the apricots. Make sure you still have a total of ¾ cup and transfer warm wine/apricots to food processor. Puree until smooth, approx 30 seconds.
Separate the eggs, add three yolks (discard the 4th)to the warm apricot/wine mixture and mix well. Place the 4 egg whites in a pristine clean dry bowl. Whisk for about 30 seconds until they are foamy, add 2 spoonfuls of granulated sugar and continue whisking until they hold a firm but smooth peak. (Do not overbeat or the meringue will be fragile and unstable.) Gently but efficiently fold the meringue into the apricot mixture. Fill the ramekins just to the rim and bake for 8 minutes until golden brown on top. Remove from oven, sprinkle with powdered sugar and serve with whipped crème frâiche or the ice cream of your choice.
Makes 4 individual souffles.