2020-08-13 / test@t
Sour cream soufflé with dried apricots
- 400 g dry
- 3-4 sprigs of mint
- ½ lemon
- 4 tbsp fat sour cream
- 3 yolks
- 4 squirrels
- 20 g regular sugar
- 2-3 tbsp butter
- 50 g cane sugar
STEP-BY-STEP COOKING RECIPE
Lubricate the soufflé molds with a thin layer of butter, sprinkle with sugar and refrigerate.
Pour dried apricots with boiling water and leave for a couple of minutes to soak. Then squeeze and puree in a blender. Add lemon juice and zest to taste.
Mix dried apricots with sour cream and yolks. Add finely chopped mint and stir again.
Beat whites with a mixer until soft foam. Continuing to beat, add sugar in a thin stream until the foam holds its shape well.
Using a silicone spatula, mix a third of the proteins into the mass with dried apricots. Then carefully stir in the rest of the whites so that there are no streaks.
Transfer the soufflé to the molds, slide your finger along the rim so that the soufflé grows vertically, and place in an oven preheated to 190C. Bake for 15 minutes at 190 C, then lower the temperature to 170 C and bake for another 15-20 minutes. Serve the soufflé warm.