Apricot Orange Soufflés with Raspberry Coulis

Makes 6 individual soufflés


  • Raspberry Coulis:
  • 1 cup fresh or thawed frozen raspberries
  • 3 Tbsp sugar
  • Soufflés:
  • 2 fresh apricots, pitted and chopped
  • ¼ cup chopped dried apricots
  • ¼ cup apricot jam
  • 1 Tbsp finely grated orange zest
  • 3 Tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 2 Tbsp (1oz) orange liqueur
  • 1 recipe Basic Vanilla Pastry Cream, chilled
  • 4 large egg whites at room temperature
  • 1/3 cup sugar


  1. For the raspberry coulis, puree the raspberries with the sugar, strain and chill until ready to serve.
  2. For the soufflés, preheat the oven to 400 °F. Grease six 8-ounce soufflé dishes and sprinkle the insides with sugar, tapping out any excess. Place the dishes onto a baking tray.
  3. Combine the fresh apricots, dried apricots, jam, zest and orange juice in a small pot and simmer, stirring occasionally, until the apricots are tender. Puree until smooth and stir in the vanilla and orange liqueur. Whisk in the pastry cream and set aside.
  4. Whip the egg whites on medium low speed and once foamy, increase the speed to medium high and slowly pour in the sugar, whipping until the whites hold a medium peak. Fold the whipped whites into the pastry cream in 2 additions and gently spoon this into the prepared dishes.
  5. Bake the soufflés for 25 minutes, until the tops are golden brown.
  6. Serve immediately with raspberry coulis on the side, to be poured into the centre after the first bite.

    The pastry cream/apricot base can be prepared ahead of time and stored refrigerated, but can be brought to room temperature and have the whites folded in and baked right before serving.