Double Apricot Soufflé Double Apricot Soufflé 4 soufflés Preparation time: 30 minutes David Katz, Consulting Chef For the Apricot Souffle: • Softened butter as needed • Granulated sugar as needed • 2 oz. granulated sugar • 2 tbsp. cornstarch • 1 oz. softened butter • 1 oz. bread flour • 6 oz. whole milk • 3 egg yolks • 1/4 tsp. vanilla extract • 6 oz. The Perfect Purée Apricot, thawed and reduced by 1/2 with 1 ounce granulated sugar. • 6 egg whites, more as needed • 2 oz. granulated sugar, more as needed Method: 1. Coat soufflé ramekins with butter, then with granulated sugar. 2. Mix cornstarch with sugar and set aside. 3. Make a paste of the measured butter and bread flour. 4. Bring milk to scalding, then whisk in butter and flour paste. Whisk in one egg yolk and cook for 1 minute. Remove pan from flame and whisk in the other two egg yolks, vanilla extract and sugar/cornstarch mixture. Stir in reduced Apricot purée and refrigerate until use. 5. Whip egg whites with sugar to stiff peaks with granulated sugar. Fold in soufflé base and transfer to prepared ramekins. 6. Bake at 400° F for 20 minutes or until done. For Apricot Sauce: • 20 oz. The Perfect Purée Apricot, thawed • 4 oz. simple syrup Method: 1. Mix ingredients well in a small saucepan. 2. Reduce mixture by 2/3 over medium heat and strain through a fine mesh sieve. 3. Refrigerate until use. Serving Suggestion: Warm Apricot Sauce and pour over Apricot Soufflé. Serve immediately.