This is a soufflé with wonderful flavours from the apricots and cardamom. (I’ve used ½ teaspoon of ground cardamom, but if you want a more subtle taste, just use a little less.) Some soufflés are made using a custard mixture, which invariably uses flour, and others tend to use cream. But I’ve opted for a incredibly light and fluffy version without any alternatives to the flour or cream – just concentrating on the whisked egg whites and the fruit.
* gluten-free, wheat-free, dairy-free, yeast-free, nut-free
- 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
- Preheat the oven to 180°C/350°F/Gas 4 and grease 4 x large, deep 350ml/12fl oz ramekins with dairy-free margarine.
- 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.
- 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.
- 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.
- 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.