Gluten-Free & Dairy-Free Apricot and Cardamom Soufflés
Recipe type: Desserts
Prep time: 
Cooking time: 
Total time: 
Serves: 4
  • dairy-free margarine, for greasing
  • 5 egg whites
  • 100g/3½oz/heaped ½ cup sugar, fruit sugar or xylitol
  • 500g/17½oz apricots, stoned and quartered
  • scant ½ tsp ground cardamom
  • ½ tsp vanilla extract
  • 1 tbsp cornflour
  1. Preheat the oven to 180°C/350°F/Gas 4 and grease 4 x large, deep 350ml/12fl oz ramekins with dairy-free margarine.
  2. Put the apricots and half the sugar in a small, heavy-based saucepan and heat gently over a low heat for about 10 minutes, mashing frequently with the back of a wooden spoon, until the fruit has softened into a puree. Strain the mixture through a non-metallic sieve into a large mixing bowl thoroughly and mix in the cardamom and vanilla extract. Mix the cornflour together with 1 teaspoon of water in a small bowl to make a runny paste and whisk into the strained apricots mixture.
  3. Meanwhile, in a clean bowl, whisk the egg whites using a hand-held electric whisk or food processor until they form stiff peaks. Add the remaining sugar and continue whisking until they form glossy peaks.
  4. Add a third of the whisked egg whites to the apricot mixture and whisk until well blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
  5. Pour the mixture into the prepared ramekins and bake for 10–12 minutes until very lightly browned on top and well risen. Take out of the oven and serve immediately.
Recipe by Grace Cheetham at