Pour the water into a pan.

Add the ¾ cup caster sugar, the vanilla pod and seeds and bring to the boil.

Place the apricots in a bowl and pour the syrup over top.

Stir in 2 tablespoons of the Cointreau.

Cover and leave to soak overnight at room temperature.

The next day, remove 12 of the apricots and a bit of the syrup. Set aside.

Purée the remaining apricots in a food processor with the remaining 2 tablespoons of Cointreau to make a light sauce. If it’s too thick, add a little of the syrup from the apricots. Set aside.

For the omelette soufflé, heat the oven to 350ºF (180ºC).

Heat the milk in a medium saucepan until it comes to the boiling point.

In a bowl, whisk the egg yolks with ¼ cup of the sugar until creamy.

Add the flour and whisk in.

Pour the boiling milk over top of the mixture in the bowl.

Mix well, and pour the mixture from the bowl back into the saucepan.

Return the mixture to the pan and bring back to the boil, stirring continuously.

Remove the pan from the heat and stir in the final 2 tablespoons of Cointreau.

Heat 4 blini pans or one large pan (I used my Le Creuset casserole) over medium heat on the stove top.

In a separate bowl, whisk the egg whites with the remaining 1 tablespoon caster sugar until soft peaks form.

Stir half the egg white and sugar mixture gently into the egg yolk mixture, and then lightly fold in the remaining half.

Grease the pan(s) with the butter.

Divide the mixture between the blini pans, or pour into one large pan. Put the pan(s) in the oven.

Cook individual pans for 6 to 8 minutes, and a large pan for about 15 minutes. The soufflé is done when it is puffy, golden and light but firm.

Reheat the apricots and the apricot sauce.

If using blini pans, turn the soufflés out, or carefully serve from a larger pan with a spoon.

Serve immediately with the apricots, apricot sauce and a little double cream if you like.