Foamy soufflé

2 servings


Beat the egg whites into strong foam, introduce sugar and apricot in small doses. Put the 2/3 parts of the foam in a refractory glass dish, and pour the 1/3 part into a confectionery bag. Release the foam from the bag onto the soufflé base, so that the dimple remains in the middle. Top the product with quarters of nut and bake at low temperature until red. When serving, pour soufflé on the table with sugar diluted in rum. Of the products specified in the recipe, 2 portions of soufflé should be released.