HOT APRICOT AND BLOOD ORANGE SOUFFLÉ

THIS is a feather-light, modern take on the rich, old-fashioned cream and egg-laden soufflé. It is just as delicious, but contains no cream. MAKES 4-6 SOUFFLéS

120g dried apricots, soaked for 2 hours in 200ml water 20g butter, plus extra for greasing 30g caster sugar 20g plain flour 100ml blood orange juice Finely grated zest of 1 blood orange 3 medium egg whites Icing sugar, for dusting Orange Baci di Dama biscuits with rosemary, to serve (see below) HEAT the oven to 200c/fan 180c/ gas 6 and put a baking sheet on the middle shelf to heat. Tip the soaked apricots and their soaking water into a saucepan and poach, covered, over a low heat, until tender (about 20 minutes). Spoon out the apricots and put them into a liquidiser with 1 tbsp of their poaching liquor. Blend until smooth. Lightly grease four 200ml, or six 150ml, ramekins with butter and dust with caster sugar. Melt the butter in a small saucepan, add the flour and cook for 1 minute. Remove from the heat and add the orange juice and zest. Mix well, before adding the apricot purée. Return to a medium heat and simmer for two to three minutes, stirring constantly. Remove from the heat and allow to cool. In a large bowl, whisk the egg whites until they will hold their shape. Add the caster sugar and whisk again, until stiff. Tip all the apricot mix into the egg-white bowl. Gently fold together the two mixtures, then spoon into the ramekins, filling them almost to the top. Run your finger around the inside top edge of each ramekin to give the cooked soufflés a ‘top hat’ appearance. Bake in the oven, on the hot baking sheet, for 12-14 minutes. Test by giving one of the ramekins a slight shake. If the soufflé wobbles alarmingly, it needs further cooking. If it wobbles only slightly, it’s ready. Dust with icing sugar and serve immediately with the Baci di Dama biscuits.