Apricot soufflés

Apricot soufflés

Total: 30 min. | Active: 20 min.
lactose-free, gluten-free
Nutritional value / people: 267 kcal
, Fat: 8 g
, Carbohydrate: 38 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

600 g apricots
1 dl white wine or apple juice
1 tbsp sugar

Soufflé mix:

2 fresh egg yolks
3 tbsp liquid honey
2 fresh egg whites
1 pinch salt
1 tbsp sugar
4 tbsp ground almonds


a little icing sugar
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How it's done

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Halve and pit the apricots, then place the halves next to each other with the curves facing downwards in 4 ovenproof individual ramekins. Mix the sugar into the wine, then pour into the ramekins in between the fruit.

Soufflé mix:

Mix the egg yolks with the honey until the mixture turns paler. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the mixture turns glossy. Carefully fold in the almonds and the egg yolk mixture. Spoon the mixture into a smooth-nozzled pastry bag, top the apricot halves with this mixture.


for approx. 10 mins. in the centre of an oven preheated to 200°C. Dust the dessert with icing sugar before serving.

Good to know
Tip: depending on the season, substitute the apricots with damsons or plums.


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