Recipe: Hugh Wennerbom.

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert

Australian House & Garden recipe for chilled apricot souffle with raspberries.

INGREDIENTS

60g dried apricots, diced
1 tbsp Grand Marnier
½ cup (110g) caster sugar
2 tbsp water
¾ cup (180ml) cream
4 egg yolks
125g raspberries, to serve

METHOD

1 Place apricots in a small saucepan. Add enough water to barely cover. Bring to a boil over high heat then remove from heat. Strain apricots, discarding liquid. Place apricots in a bowl, add Grand Marnier and set aside to cool.

2 Meanwhile, heat sugar and water over low heat, stirring, until sugar dissolves. Increase heat to medium. Simmer 5mins or until syrup reaches soft ball stage. Set aside.

3 Whisk cream to soft peaks. Set aside.

4 Using an electric mixer, beat egg yolks until slightly thickened. Gradually add hot sugar syrup in a thin steady stream, beating constantly, until thick and pale and mixture has cooled completely. Fold through whipped cream and apricots. Divide between 6 serving glasses. Refrigerate 2hrs or until set. Serve with raspberries.