Cointreau soufflé with poached apricots and crème Anglaise

1. To make the creme patisserie, bring the milk to the boil with the vanilla pod.
2. Whisk the egg yolks with the sugar, flour & corn flour till pale in colour.
3. Whisk the boiled milk onto the egg yolks, add back to the pan an whisk till the custard starts to boil. Pass through a fine sieve.
4. Add the Cointreau & the orange zest to the custard & whisk.
5. To make the souffle, whisk the egg whites with 4 tbsp of sugar till it forms stiff peak.
6. Fold this into the crème patisserie mix, till smooth.
7. Heat 4 blinis pans till hot add one tsp of butter to each pan.
8. Divide the mix between the four pans, & cook in a preheated oven (200c) till golden and risen, approxmately 5 minutes.
9. Turn out on to four warm plates, dust with icing sugar & serve with the hot apricots.

poached apricots

1. Bring the water, sugar, vanilla pod & Cointreau to the boil. Add the ½ apricots & simmer till the apricots are cooked approximately 8 minutes.