Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple Souffle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

9 Eating apples
1 Tablespoon(s) Fresh lemon juice
20 Gram(s) Butter
1 Teaspoon(s) Ground cinnamon
50 Gram(s) Caster sugar
Icing sugar for dusting
1 Teaspoon(s) Finely grated lemon rind
2 Tablespoon(s) Brandy or Calvados
Single cream
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. Converted by MC_Buster. Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 118.1mg
Sodium: 36.9mg
Potassium: 45.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g

Scale this recipe to Servings [?]