Apricot soufflé
Biscuit pudding
- 3 CUPS CUSTARD SAUCE
- 8 DUTCH RUSKS, crumbled
- 8 TBSP RASPBERRY SAUCE
- FRESH RASPBERRIES
Bring the apricots with the sugar and the orange juice to the boil and simmer for half an hour. Puree the mixture, stir in the cream and allow it to cool down. Add the egg yolks. Whip the egg whites until they are white and fluffy. Fold them into the apricot puree and spoon this into 4 soufflé molds. Bake them 12 minutes at 190 degrees Celsius.
Take 4 glasses and put 2 tablespoons of custard sauce on the bottom of each glass. Next, distribute 1/2 of the biscuit crumbs over the glasses, then 1 tablespoon raspberry sauce on top of each. Add 1/2 of the remaining custard sauce. Distribute the remaining biscuits, followed by the remaining raspberry sauce and the remaining custard sauce. Allow this to cool down completely and top off with fresh raspberries.
This recipe is a bit like Dutch trifle. Usually I replace crumbled rusks (beschuiten) with breadcrumbs without thinking, but in this recipe, that won't work.
The recipe was inspired by a Dutch grandmother of the Kooiman family.
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