Sticky Toffee Souffle with Fluffed Caramel

Ingredients

• 1 cup chopped pitted dates
• 1 cup apple juice
• 1/2 teaspoon vanilla extract
• 4 egg whites (reserve yolks for another use)
• 1/8 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/3 cup dark brown sugar, firmly packed
• 3/4 cup well-chilled whipping cream, whipped to soft peaks
• 3 tablespoons caramel ice cream topping

Instructions

1. Preheat oven to 425 degrees. Butter a 4 to 5-cup soufflé dish and dust lightly with granulated sugar. In a small saucepan placed over medium heat, cook the dates in the juice until tender, about 10-12 minutes, stirring frequently. Let cool, then puree the dates and liquid, along with the vanilla, in a blender until rather smooth. Remove to a mixing bowl and reserve. In a large bowl, beat egg whites until foamy. Add salt and cream of tartar, beating until soft peaks form. Gradually add the brown sugar, beating until stiff peaks form. Gently fold one-fourth of the beaten egg whites into the date mixture, then fold this mixture into the remaining egg whites. Spoon into the prepared soufflé dish. Bake in the preheated oven for about 10-12 minutes, or until set – watch carefully. While baking, whisk together the whipped cream and caramel topping until well blended. Top each serving with a dollop of the mixture. Yield: 4 servings.