Apricot jam soufflé with raspberry coulis syrup

Ingredients:

Souffle

• 2 fresh apricots
• 1/4 cup chopped dried apricots
• 1/4 cup apricot jam
• 1 tbsp freshly grated orange zest
• 3 tablespoons freshly squeezed orange juice
• 1 tsp vanilla extract
• 2 tablespoons orange liqueur
• 4 large egg whites, room temperature
• 1/3 cup sugar

Vanilla custard

• 1 cup whole milk
• 1/2 vanilla pod
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tbsp (30 g) butter, cut into pieces

Raspberry coulis

• 1 cup fresh or thawed raspberries
• 3 tablespoons of sugar

Preparation:

1. To make custardHeat the milk, just above a simmer, with the scraped vanilla bean seeds or vanilla bean paste. In a separate bowl, whisk the egg yolks with the sugar and cornstarch. Prepare another bowl with the butter, fitting it over a sieve. Stirring rapidly, gradually pour the hot milk into the egg mixture and then return everything to the saucepan.
2. Whisk the mixture constantly over medium heat with a whisk (switching occasionally to a spatula to reach the corners). Continue whisking until the mixture thickens and becomes glossy (about 2 minutes). Pour the mixture immediately through a sieve, whisking as needed, and fold in the butter.
3. Place cling film directly on the surface of the custard, cool to room temperature, and then let it cool completely in the refrigerator before using.
4. Raspberry syrup coulis: Puree the raspberries with sugar, strain through a sieve and refrigerate until serving.
5. Preheat oven to 200°C. Grease 6 240ml (8 fl oz) soufflé cups and sprinkle the insides with sugar, removing any excess. Place the cups on a baking sheet.
6. SouffleCombine fresh and dried apricots, jam, zest, and orange juice in a small saucepan. Cook slowly, stirring occasionally, until the fruit is soft. Puree until smooth, then whisk in the vanilla extract and orange liqueur. Whisk in the custard.
7. Beat the egg whites on medium-low speed. When the mixture becomes foamy, increase the speed to medium-high and slowly add the sugar. Beat until stiff peaks form on the whites. Fold the mixture into the custard mixture in 2 additions and carefully spoon the batter into the prepared pans.
8. Bake the soufflés for 25 minutes, until golden brown on top. Serve immediately with raspberry coulis, which you can spoon into the center. The apricot custard base can be made in advance and stored in the refrigerator. Before serving, bring the mixture to room temperature, fold in the egg whites, and bake..