Apple Souffle

27th Sep 2012

Using all the windfall apples from local Leicestershire orchards, we have devised a cracking apple souffle, this one uses just the thickened apple puree, sugar and egg whites, we serve it with an apple sorbet & calvados caramel sauce

Serves 8

  • 500g peeled & cored apples
  • 200g caster sugar
  • 6 egg whites
  • juice of half a lemon

Chop the apples in to a small dice, place in a deep pan and set over a low heat with just half the lemon juice, retaining the rest for the egg whites, cook until the apple breaks down to a puree, you will need to stir this mix every couple of minutes, once it resembles a puree allow to cool completely

Butter 8 ramekins & dust with caster sugar

Pre-heat the oven to 180oc

Whisk the egg whites with the remaining lemon juice, all of the sugar, until it makes a firm peak, the egg whites help to prevent the meringue from seperating

Fold a large spoon full of the egg whites through the apple puree, once well mixed, fold the rest of the egg white through the mix, now fill the moulds and bake in the oven for 18-20 minutes, serve immediately

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