Semi-skimmed milk - 1,13L
Flour - 200g
Sugar - 500g
Boiled rice - 100g
Chopped dry apricots - 200g
Apricot jam - 120g
Chopped dark chocolate - 50g
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).
Serve immediately after you take it out of the oven with powdered sugar. Soufflé deflates quickly.