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Cinnamon and Apricot Souffles

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Cinnamon and Apricot Souffles

  • 1 tsp. Butter, melted, for greasing
  • 1 tsp. All-Purpose Flour (FLOUR), for dusting
  • 3 Eggs
  • 1/2 c. Dried Apricots (APRICOT JAM)
  • 1/2 Lemons, grated
  • 1 tsp. Cinnamon (GROUND CINNAMON)
  • Preheat the oven to 190C/375F. Lightly grease four individual souffle dishes and dust them lightly with flour.
  • Separate the eggs, placing the yolks in one bowl and the whites in a second, grease-free bowl. Add the apricot jam, grated lemon rind, and cinnamon to the egg yolks.
  • Using a hand-held electric mixer, whisk the egg yolk mixture until it is thick and pale in colour. Whish the egg whites with clean beaters until they are stiff enough to hold soft peaks.
  • Using a metal spoon or spatula, fold the egg whites evenly into the yolk mixture. Spoon into the prepared dishes. Bake the souffles for 12–15 minutes, until well risen and lightly browned. Serve at once.