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Gluten-Free & Dairy-Free Apricot and Cardamom Soufflés

August 21, 2010 by jason Leave a Comment

gluten-Free_dairy-Free_apricot_cardamom_souffle

gluten-Free_dairy-Free_apricot_cardamom_souffle

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

5 from 1 reviews
Gluten-Free & Dairy-Free Apricot and Cardamom Soufflés
 
Print
Prep time
10 mins
Cooking time
20 mins
Total time
30 mins
 
Author: Grace Cheetham
Recipe type: Desserts
Serves: 4
Ingredients
  • 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
Method
  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.
3.2.2929

 

 

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Filed Under: Desserts, Entertaining, Family Recipes Tagged With: apricot souffles, apricots, cardamom, cornflour, dairy-free, eggs, gluten-free, vanilla extract, xylitol

Previous Post: « The Great Taste Awards 2010
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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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