Apricot Soufflé

  • Serves

    serves 2-3


By SAVEUR Editors

Published on March 28, 2002

We found this dessert at Cafe Jacqueline on Grant Avenue in San Francisco, where proprietor Jacqueline Margulis specializes in souffles of all kinds.


  • 34 cup heavy cream
  • 2 14 tsp. flour
  • 14 cup sugar, plus additional for dusting soufflé dish
  • 8 large fresh apricots; 4 diced, 4 sliced
  • 1 tsp. kirsch
  • 3 extra-large eggs, separated, at room temperature
  • Pinch cream of tartar
  • 1 tsp. butter
  • Confectioners' sugar


Step 1

Preheat oven to 450°. Combine cream, flour, 1⁄4 cup sugar, and diced apricots in a large saucepan. Bring to a simmer over medium heat and cook, whisking, until thick, about 3 minutes. Remove from heat, add kirsch, then whisk in egg yolks one at a time.

Step 2

Beat egg whites in a nonreactive mixing bowl until foamy; add cream of tartar; continue to beat until very stiff.

Step 3

Butter a small soufflé dish (6 1⁄2'' diameter, 2 1⁄2'' deep), dust with sugar, and spread 1⁄4 cup apricot mixture on bottom. Add about a third of the egg whites to remaining apricot mixture; gently fold together. Repeat, carefully folding in remaining egg whites in two batches. Do not overmix. Spoon over apricot mixture in soufflé dish.

Step 4

Make sure oven rack is low enough to allow soufflé room to rise as much as 2'' above rim of dish, then bake soufflé until lightly browned on top, 12–15 minutes. Dust generously with confectioners' sugar and arrange sliced apricots on top. Serve immediately. (Soufflé will continue to cook as it rests; start eating on the outside and work your way into the middle.)