Caramel - couscous with dried apricots

Preparation steps

• Put dried apricots in a bowl, add nutmeg and leave to swell. Stir occasionally.
• In a sieve, mix the milk, a little cinnamon, orange peel and 40 g of sugar pictures. Heat until boiling, stirring constantly. Then add the couscous and cook for 3 minutes on low heat, stirring constantly. Remove the orange peel, then add half the butter and cook for another minute, stirring with a spoon along the bottom so that the couscous does not burn. Remove from the heat, leave for a few minutes to cool and finally add the eggs.
• Cook the remaining sugar over low heat with a tablespoon of water to get a light caramel. Pour it on the bottom of the kuglof mold and pour the couscous over it, pressing and straightening with a spoon. Place the mold in a larger bowl with water see picture, place in an oven preheated to 180 degrees C., and cook on steam for about 30 minutes. Finally, take the souffle out of the oven, leave it to cool and then turn it over on a tray.
• Melt the remaining butter and honey in the prosul over a low heat, add the drained apricots and chopped hazelnuts and caramelize for a few minutes. Fill the middle of the souffle with fruit, pour over the syrup and serve