Frozen Apricot Soufflé
Ingredients
- 1/2 pound dried California (Pacific) apricots
- 1 cup water
- 1 cup sugar
- 6 large egg whites, at room temperature 30 minutes
- 2 cups chilled heavy cream
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- Equipment: a 1 1/2-quart soufflé dish; kitchen string; a candy thermometer
- Garnish: unsweetened cocoa powder and confectioners sugar for dusting
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