Happy Easter! I have heard the words ‘Christ is Risen’ in at least twelve languages, and have learned how having faith in the Resurrection is quite a lot like barracking for the Melbourne Demons, except that one’s hopes are more likely to be fulfilled in the former case. (Apparently, our minister has been a Melbourne supporter since the mid-sixties. During that time, Melbourne has won precisely zero premierships, and is mostly found holding up the ladder, or, as my father would have it, ‘lulling you into a false sense of security which may well turn out to be a true one…’).
Also, I finally got to sing a descant, so now I really feel like it’s Easter. You can’t have a resurrection unless you spend serious time above the stave, that’s what I always say. It’s possible that my doctrine is a little suspect…
My family used to have a big get together every Easter, with roast lamb and all the trimmings, followed by some sort of spectacular dessert, always provided by my Oma. The year I was ten or so, she produced this amazing cold apricot soufflé, a beautiful, light, pale orange concoction, made even more exciting to my ten year old mind by the little Easter Eggs decorating it.
I’m not sure why this recipe, of all the recipes Oma ever made, stayed with me, but it did. And, of course, I have no idea what the recipe was. I had hoped it would be in Margaret Fulton (I have found a number of Oma’s recipes, suitably adapted, in the pages of my Margaret Fulton cookbook), but the only apricot soufflé in her pages was a baked one – not ideal for when one is expecting guests, really. I did, however, have a recipe for Apple Nougat Soufflé in a Family Circle cookbook from my childhood, and the combination of whipped cream, egg-whites and gelatine sounded about right for the effect I remember. (No, this recipe is not vegan. Not even a little bit. Sorry. In fact, this might well be the least allergy-friendly recipe I’ve ever done – oh no, wait, it *is* gluten free, so that’s something!)
So it was just a matter of changing a lot of flavours. And some of the method. And… well, you know by now what I’m like with recipes. The result is not Oma’s soufflé – I don’t think Oma would have used orange flower water, and she certainly wouldn’t have used peach schnapps or made a praline garnish – but it is light and fluffy and apricot-flavoured, and it does have little pastel Easter eggs on top. The spirit is right, even if the actuality is a little altered.
(We lit candles at the service today for those who were no longer with us, and were told of the Latin American tradition of saying ‘presente’ as the names of the dead were read out, to indicate that they were still with us. This is a tradition I like very much, and I hope it will be continued. But for me, Oma is far closer to me in the making of this soufflé than in the lighting of a candle. Presente!)
Your Shopping List1 1/2 cups of dried apricots 90 g butter 1/2 cup white sugar 1 tablespoon honey1/2 cup pistachios, chopped 1/4 cup peach schnapps 3 tsp gelatine 1/2 cup caster sugar 1/2 tsp orange flower water 5 eggs, separated 1/2 cup cream small chocolate eggs in foil