Apricot Soufflé

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             FOOD FUNNY
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Thanks to Andy Simko for this one:

A guy goes into a restaurant. The waitress says, "Can I help you?" He
says, "Do you serve crabs here?" She says, "Have a seat, I'll be right with you."

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             TODAY'S RECIPE
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The word "soufflé" strikes fear into the hearts of home cooks, but
soufflés are quicker and easier to make than their reputation would have
us believe. Feel free to substitute fruit preserves of your choice in this recipe.

Apricot Soufflé

1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the soufflé dish
Powdered (confectioner's) sugar for garnish (optional)

Heat the jam in a small pot over low heat just enough to soften it.
Puree in a food processor, food mill, or by pressing through a fine
sieve. Fold into the egg mixture along with the lemon rind. Lightly
butter and coat the inside of a 9-inch (23 cm) soufflé dish with sugar
and pour the mixture in. Place in a large pan with hot water and bake
in a preheated 350F (180C) oven for about 1 hour, until firm. Dust with
powdered sugar if desired. Serve immediately.
Serves 4 to 6.
Received on Wed Oct 8 21:43:44 2008