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Receta Apricot Souffle With Hot Brandy Sauce
by Global Cookbook

Apricot Souffle With Hot Brandy Sauce
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Ingredientes

  • 1 1/4 c. Dry apricots
  • 1 1/2 c. Water
  • 2 Tbsp. Sugar
  • 4 x Beaten egg whites
  • 1/8 tsp Cream of tartar Salt
  • 1/8 tsp Almond extract
  • 1/4 c. Sugar
  • 1 c. Chilled whipping cream
  • 1 Tbsp. Sifted sugar
  • 1/8 tsp Almond extract Warm BRANDY SAUCE

Direcciones

  1. Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour or possibly till tender. Press mix through sieve. Butter a 6 c. casserole & sprinkle with 2 Tbls. sugar. Beat whites till foamy & add in cream of tartar, salt & almond extract. Continue beating to soft peaks. Add in 1/4 c. sugar, 1 Tbls. at a time, beat till stiff. Gently fold apricot puree into whites. Turn into casserole & set in pan of warm water. Bake 40 min. Whip cream till stiff, then add in sugar & extract. Serve souffle with whipped cream & warm brandy sauce.