Apricot Muesli Soufflé

For the family: wholemeal recipe

A soufflé is easier than you think: it just needs to be served up immediately after baking, or it will fall apart together. The apricots in this recipe provide iron, the cereal with B vitamins and fiber: a healthy main meal for sweet tooth!

Grease a soufflé dish (18 cm ø) evenly, sprinkle the inner rim with sugar. Preheat the oven to 190 degrees (gas mark 3). Mix light butter or butter with honey until creamy. Separate eggs, gradually add yolks to honey-fat mixture. Rinse apricots, cut in half and remove the stone. Mix muesli mixture with cinnamon, juice of one lemon and the washed, drained raisins. Fold the mixture into the egg yolk mixture. Whip egg whites to a firm snow. Gently fold the whipped snow into the egg yolk mixture. Place half of the apricots, cut side down, in the mold. Pour the mousse into the mold and smooth it out. Place the remaining apricot half on top. Place the mold in the preheated oven. Bake the soufflé for about 45 to 50 minutes. When the soufflé comes out of the oven, it must be served on the spot.

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