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Apricot Gelatin Souffle

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. two egg whites
  2. Apricots
  3. one cupful boiling water
  4. one-third cupful cold water
  5. Cut
  6. one-half cupful sugar
  7. Lemon juice
Contains Eggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Two level tablespoonfuls granulated gelatin, one-third cupful cold water, one cupful boiling water, one-fourth cupful lemon juice, one-half cupful sugar, one cupful peeled diced apricots (cooked, fresh or canned), two egg whites.
  2. Soak the gelatin in the cold water for five minutes.
  3. Add the boiling water and stir until dissolved.
  4. Add the lemon juice and sugar.
  5. Set in a cold place until the mixture hardens around the edge of the bowl.
  6. Beat for three minutes.
  7. Add the apricots and the egg whites, stiffly beaten.
  8. Beat for five minutes or until the mixture holds its shape.
  9. Pour into a moistened gelatin mold.
  10. Set in a very cold place for one hour or more.
  11. Unmold and cut in slices.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon