Apple Souffle Recipe

  1. Preheat the oven to 190C/375F/gas 5.
  2. Bring the Large eggs to room temperature before you whisk them to give more volume.
  3. Slice off the stalk end of six apples.
  4. Then cut around the top edge of each apple and scoop out the flesh, leaving about 1cm border.
  5. Brush all the cut edges of the apple c. with lemon juice to prevent discolouration.
  6. Roughly chop the flesh and place in a pan with one Tbsp.
  7. of water.
  8. Cover and cook for 5-8 min till the apples are softened.
  9. Remove from the heat and press through a sieve into a bowl.
  10. Beat the butter into the apple puree, then stir in the cinnamon, sugar and egg yolks.
  11. In a clean, dry, grease-free bowl whisk the egg whites till stiff and dry.
  12. Fold a quarter into the apple mix, then mix in the remainder using a metal spoon, cutting through the mix till proportionately mixed.
  13. Place the apple c. in an ovenproof dish, using scrunched foil to keep them stable, if necessary.
  14. Carefully spoon in the souffle mix and bake for 20-25 min till well risen and golden.
  15. Make the caramelised apples: Peel, core and quarter the remaining apples, then cut each quarter into four slices.
  16. Heat the butter in a shallow pan, add in the apples and cook quickly, turning once, till light golden brown.
  17. Stir in the sugar, lemon rind and juice and simmer for a few min till syrupy.
  18. Keep hot till the souffles are ready.
  19. If using brandy or possibly Calvados, add in it to the caramelised apples, ignite carefully and serve when the flames have disappeared.
  20. Place one apple souffle on each hot serving plate with a small pile of the warm caramelised apples and some cream.
  21. Dust the souffles with icing sugar and serve immediately.

apples, lemon juice, butter, cinnamon, sugar, eggs, butter, sugar, lemon rind, lemon juice, brandy

Taken from cookeatshare.com/recipes/apple-souffle-67900 (may not work)

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