Name: Frozen Apricot Soufflé
Cook time: 40 min
Total time: 9 hr (includes freezing)
Yield: Makes 8 to 10 servings
Ingredients: 1/2 pound dried California (Pacific) apricots; 1 cup water; 1 cup sugar; 6 large egg whites, at room temperature 30 minutes; 2 cups chilled heavy cream; 1/2 teaspoon pure almond extract; 1/4 teaspoon pure vanilla extract; Equipment: a 1 1/2-quart soufflé dish; kitchen string; a candy thermometer; Garnish: unsweetened cocoa powder and confectioners sugar for dusting

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Frozen Apricot SouffléRomulo Yanes

We like to use California apricots (sometimes labeled "Pacific") in this dessert. They tend to be a deeper orange, and they have a tang that's occasionally lacking in the Turkish or Mediterranean varieties.

Cooks' notes:

·The egg whites in this recipe may not be fully cooked.
·Soufflé, without dusting, can be frozen up to 2 days.

Recipe notes

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