Golden Door Apricot Souffle
The Golden Door Spa shared this guest-favorite dessert which is called “ethereal – light as a feather.” The most popular version of this souffle is made with dried apricot puree instead of yolks and cream. It’s light and airy but still packs an intense punch so delightful with apricots. There is a fresh fruit version well, when the season treats us to fresh fruit.
Ingredients
- 1 cup Dried Apricots - unsweetened, about 5 oz. Look for unsulfured if you can them
- 1 tablespoon Orange Liquor
- 1 teaspoon Orange Zest - grated
- 6 large egg whites - room temperature
- ¼ teaspoon cream of tartar
- 1 pinch salt
- 2-3 tablespoons fructose - or sweetener of your choice
- ½ cup Raspberry Coulis - optional
Instructions
APRICOT PUREE
- In a small saucepan, combine dried apricots and 2 cups of water. Cover the pan and simmer over medium-low heat for 25 minutes, until the fruit is soft and plump. Remove from heat, uncover, and allow to cool in the poaching liquid.
- Transfer the apricots and about half of the remaining cooking liquid to a food processor. Process until the consistency of a smooth, thick applesauce.
- Add the orange liquor and orange zest to this sauce. Pulse in the process just until mixed. Transfer to a large bowl and set aside.
SOUFFLE
- Preheat oven to 350°F.
- Spray eight 8-oz souffle dishes (ramekins) with vegetable oil spray, taking care to coat the rim of each dish to the souffles will rise properly above the rim.
- In the bowl of an electric mixer, combine the egg-whites, cream of tartar, and salt and beat on medium-high speed until soft peaks form.
- Add the fructose or sweetener and beat until the whites are stiff, but not dry or broken into curds.
- Fold the beaten egg whites into the apricot sauce.
- If you are using the optional raspberry coulis, spoon 1 tablespoon into the bottom of each dish.
- Spoon apricot and egg white mixture into each dish and fill to the top, leveled with a spatula or kitchen knife.
- Place the dishes on a large baking sheet and bake for 25-30 minutes. DO NOT OPEN THE DOOR DURING BAKING. Watch closely until the souffles rise above the level of the dishes and are golden brown on top.
- Serve immediately.
FRESH APRICOT OPTION
- Make the fruit puree by cooking 1 lb of fresh apricots, pitted and halved, with 1/2 cup unsweetened apple juice, for about 15 minutes, until soft. Cool and puree with 1 teaspoon orange liquor and 1 teaspoon of orange zest in a food processor.
- Proceed with the recipe as directed, but you may wish to increase the sweetener. This fresh option results in a serving at 87 calories each.
Spa Index Kitchen Notes
Nutrition
ABOUT:
The Golden Door
is a unique sanctuary modeled after ancient Japanese Honjin inns with koi ponds, lush gardens, and miles of scenic hiking trails, enhanced by the latest fitness techniques, ancient relaxation therapies, and personalized counseling to promote a healthy lifestyle and inner peace. Here in this peaceful northern pocket of San Diego County, founder Deborah Szekely in 1958 developed a unique philosophy of personal health and fitness inspired by ancient Japanese Honjin inns – and the spa industry grew its first roots. Through its program of fitness training and refined nourishment coupled with indulgent, caring spa treatments, the dedicated staff work with guests to treat their bodies with the respect and care they deserve.