Apricot Soufflé

Rinse the apricots (150 g), cut them, remove the stones, add water (50 g), and boil until tender. Cool the fruit and press it through a sieve.

Transfer the purée to a saucepan, add stevia (36 g), and heat while stirring until thickened. Cool it to room temperature.

Whip the cream 35% fat (300 g) to soft peaks. Separately whip the egg whites (100 g) until firm, then gently combine both foams with the apricot purée.

Grease the ramekins with butter (10 g), divide the soufflé between them, and bake at 180 °C for about 50–60 minutes until golden.