Apple Souffle


9 lrgs Eating apples
1 tablespoon Fresh lemon juice
20 grams Butter
1 teaspoon Ground cinnamon
50 grams Caster sugar
3 Eggs, separated
Icing sugar for dusting
50 grams Butter
50 grams Caster sugar
1 teaspoon Finely grated lemon rind
1 tablespoon Fresh lemon juice
2 tablespoons Brandy or Calvados, (optional)


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





3.0 servings


Wednesday, February 10, 2010 - 5:40pm


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