Julie Le Clerc: Iced apricot and yoghurt souffle

Iced apricot and yoghurt souffle. Picture / Carolyn Robertson

* Serves 4

400g (5-6 medium) apricots, halved and stoned
1/2 cup apricot yoghurt
2 eggs, separated
1/2 cup caster sugar
1/2 cup cream, lightly whipped
3 Tbs water
1 1/2 teaspoons gelatine

1. Prepare 4 x 1 cup capacity souffle dishes by wrapping these in bands of greaseproof paper to come 5cm above the souffle dish. Tie around the dish with string to secure paper collars in place.

2. Coarsely chop apricot flesh then puree in a blender. Combine with yoghurt. Beat egg yolks with sugar until very thick and pale. Beat in apricot puree and yoghurt.

3. Place water in a ramekin and sprinkle over gelatine powder. Leave for a few minutes to form a sponge-like mass, then place ramekin in a saucepan with a little water. Bring to the boil then simmer for a few minutes until gelatine has dissolved. Stir gelatine into apricot mixture.

4. Fold in the whipped cream. In a clean bowl, whisk egg whites until stiff but not dry. Fold egg whites into apricot mixture. Pour mixture into souffle dishes. Refrigerate overnight until set. Remove paper collars to serve.