Rice Soufflé with Apricots by Pavel BýčekThe Eatery, Czech Republic

I like the challenge of a sweet pairing. You need a deeper knowledge of the wine. The Czech Republic is a culture of sweet (but not overly so) meals as a main course. You can find inspiration easily.

Rice Soufflé with Apricots

STARTER

6 PERS.
timing

1H38MIN
preparation time

30MIN
Cooking time

1H8MIN

INGREDIENTS

Semi-skimmed milk - 1,13L
6 eggs
Flour - 200g
Sugar - 500g
Boiled rice - 100g
Chopped dry apricots - 200g
Apricot jam - 120g
Chopped dark chocolate - 50g

RECIPE DEVELOPMENT

1 — RICE

Boil rice and chill it.

2 — EGGS

Separate yolks from the egg whites.

3 — MILK

Heat the milk until it simmers.

4 — MIX & REFRIGERATE

Mix all the sugar and the 6 yolks together. Add and stir this mix (yolks with sugar) into the hot mild with flour, then put the dough in the fridge.

5 — EGG WHITES

Whip the egg whites into meringue.

6 — STIR

Stir jam rice, meringue and chocolate into the dough.

7 — APRICOTS

Dry apricots and put them into a small baking bowl with chilled dough on top.

8 — BAKE

Bake in an oven (hot air), at 220°C (428°F) until it has a slightly brown top (around 8 minutes).

SERVING INSTRUCTIONS

Serve immediately after you take it out of the oven with powdered sugar. Soufflé deflates quickly.

The full and fruity taste of this dessert prolongs the finish of the
Krug Grande Cuvée 170^ème Édition. It is a nice combination of dry baked apricots and pastry tones which support the fruitiness and freshness of the Champagne.

English

Rice Soufflé with Apricots by Pavel BýčekThe Eatery, Czech Republic