3 tablespoons of cornstarch
3 tablespoons of potato starch
1/4 cup of cold milk
3/4 cup of scalded cream
5 beaten eggs
2 tablespoons of apricot liqueur
3/4 cup of damasco gelée
5 egg whites
3 tablespoons of cornstarch
3 tablespoons of potato starch
1/4 cup of cold milk
3/4 cup of scalded cream
5 beaten eggs
2 tablespoons of apricot liqueur
3/4 cup of damasco gelée
5 egg whites
In a saucepan, mix the cornstarch with potato starch
Gradually add the milk, stirring constantly, until smooth
Add the cream to the mixture, still stirring
Cook over low heat for 10 minutes, stirring frequently
Remove from heat and add the egg yolks, stirring well
Add the liqueur and gelée and stir again
Let it cool for 15 minutes
Preheat the oven to moderate temperature (170°F)
Grease a soufflé dish with capacity for 1 1/2 liters and dust with cornstarch
Beat the egg whites until fluffy and add to the mixture, stirring carefully
Pour into the soufflé dish and bake for 30 minutes
Serve immediately
Despite this soufflé being quite sweet, you can serve it with whipped cream mixed with 1 tablespoon of apricot liqueur
Serves 4-6 people.
