Apricot-Nut Soufflé

Ingredients

• 2 cup marshmallows
• 1 tbsp milk
• 12 oz 1 jar apricot preserves
• ½ cup chopped toasted almonds
• ½ cup almond macaroon crumbs
• ¼ cup brandy
• 2 cup whipping cream

Method

1. In a double boiler, combine the marshmallows and milk. Heat until melted.
2. Remove from the double boiler and stir in the apricot preserves, chopped toasted almonds, almond macaroon crumbs and brandy. Refrigerate 1 hour.
3. Beat the whipping cream until stiff and fold into the marshmallow mixture. Pour into 2 ice trays and freeze 4 hours.

Notes

Serves 8-10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom