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Apricot n’ Pretzel Soufflé for One

March 26, 2010
tags: ,

By Cat from Mish Mash Cat


  • 1 delicious, organic, locally grown Egg, separated and at room temperature
  • 6 Dried Apricots (about, I had extra)
  • 1 teaspoon of Agave Nectar
  • A few tablespoons of crushed Pretzels


First, put your dried ‘cots in a sauce pan with plenty of water and let them cook for a few minutes. Just to soften them up and add moisture back into the ‘cots. Your call on how long that is.

Meanwhile, crush up the ol’ pretzels, so they are ready to go. Also, separate your egg! The egg white should be in a VERY clean bowl and ready to be whipped into a frenzy. Also prep your ramekin with some sort of non-stick spray.

Once the ‘cots are done, cut them into strips and place in your blender (or food processor, of course). Add the egg yolk. And your Agave. And blend! You will end up with a very pudding like consistency (yum!). Put this aside.

Now, it’s time to whip your egg white to the stiff white-peak consistency. It’s not so bad, just put a little elbow grease into it and think about how you are also getting a workout — win!

Then, take a metal spoon and fold your apricot pudding into the egg white. Be careful and do not over mix it! Even if the apricot isn’t evenly blended, don’t worry — it will turn out fine. Then, flop your mixture into your prepped ramekin, make an X mark in the top of the soufflé — this will help it rise. And then dust the top with your pretzels.

Place into a pre-heated 400 degree oven, set the timer for 10 minutes and patiently wait for your lovely desert to cook. Pull it out of the oven and enjoy! The salty, sweet combo is awesome!

P.S. Apologies for the poor photos; these are via iPhone, due to my camera suddenly being dead as soon as I started cooking — of course!

One Comment leave one →
  1. March 27, 2010 1:20 am

    This is so creative! I love souffle, and I bet the fluffy apricot souffle and crunchy pretzels were a delicious combination!

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