Apricot Soufflés from Monday-to-Friday Cookbook by Michele Urvater
The word “soufflé” probably conjures up an image of a kitchen beset with dirty pots, whisks, and mixing bowls and a frazzled cook too terrified to open the oven door to find out if the soufflé...
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Cooking tools:
- Blender
- Ramekin
- Oven
- Mixing bowl
- Whisk
- Spatula
Ingredients
- ¼ cup Grand Marnier or Cognac
- 2 cups (packed) dried apricots
- ½ cup sugar
- 4 egg whites
- ½ cup evaporated skim milk
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