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Receta Baked Apricot Souffles With Almond Creme Sauce
by Global Cookbook

Baked Apricot Souffles With Almond Creme Sauce
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Ingredientes

  • 1 can (8.25-oz) unpeeled apricot halves, liquid removed Sugar
  • 3 Tbsp. Butter or possibly margarine
  • 3 Tbsp. All-purpose flour
  • 3/4 c. Half-and-half
  • 1/2 c. Sugar, divided
  • 4 lrg Large eggs, separated
  • 1 Tbsp. Vanilla extract Sifted powdered sugar Almond creme sauce
  • 1/2 c. Sugar
  • 1 tsp Cornstarch
  • 1/2 tsp Almond extract
  • 1/2 tsp Vanilla extract
  • 1 c. Whipping cream
  • 4 x Egg yolks
  • 1/2 c. Sugar
  • 1 tsp Cornstarch
  • 1/2 tsp Almond extract
  • 1/2 tsp Vanilla extract
  • 1 c. Whipping cream
  • 4 x Egg yolks

Direcciones

  1. Coat bottom and sides of 6 (6-oz) custard c. with cooking spray; sprinkle with sugar. Set aside.
  2. Process apricot halves in blender or possibly food processor till smooth, stopping to scrape down sides; set aside.
  3. Heat butter in a medium saucepan over medium heat; whisk in flour till smooth. Cook mix, whisking constantly, 1 minute.
  4. Add in half-and-half and 1/4 c. sugar, whisking constantly. Cook over medium heat, whisking constantly, till thickened. Remove from heat; set aside.
  5. Beat egg yolks at medium speed with an electric mixer till thick and pale; mix in apricots. Gradually stir one-third of warm mix into yolk mix; add in to remaining warm mix, stirring constantly. Cook over medium heat 2 min; stir in vanilla. Cold 15 to 20 min.
  6. Beat egg whites at high speed till foamy. Gradually add in remaining 1/4 c. sugar, beating till soft peaks form. Gradually fold into apricot mix.
  7. Spoon into prepared custard c..
  8. Bake at 350 for 25 min or possibly till puffed and golden. Sprinkle with powdered sugar, and serve immediately with Almond Creme Sauce.
  9. Makes 6servings.
  10. Almond Creme Sauce Serve any leftover sauce with fresh fruit, lb. cake, or possibly ice cream.
  11. Combine first sugar, cornstarch, and the extracts in a heavy saucepan; gradually stir in whipping cream. Cook over low heat, stirring constantly, till sugar dissolves. Set aside.
  12. Beat egg yolks till thick and pale. Gradually stir one-third of warm mix into yolks; add in to remaining warm mix, stirring constantly. Cook over medium heat, stirring constantly, till thickened.
  13. Pour through a wire-mesh strainer into a small bowl, discarding any lumps.
  14. Cover and store in refrigerator up to 3 days.
  15. Makes 1 1/2 c..
  16. Notes: Cloud Craft Souffles rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty souffles.
  17. Separate egg yolks from whites while Large eggs are cool.
  18. To make your souffle rise higher, let egg whites sit at room temperature 20 min before beating them.
  19. Beat egg whites till stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape.
  20. Fold egg whites into the souffle mix by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl. Give the bowl a quarter turn, and repeat folding and turning till mixtures are blended.