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FEATURE RECIPE
Caramelised apple and Calvados soufflés
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Serves
4
| Souffle |
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330 ml
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milk
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3
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pieces of lemon rind, removed with a peeler
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80 gm
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caster sugar, plus extra for moulds
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50 gm (1/3 cup)
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plain flour
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20 gm
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soft butter, plus extra for greasing
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20 ml
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Calvados
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2
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eggs, separated
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1
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Granny Smith apple, thinly sliced crossways using a mandolin
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For dusting:
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pure icing sugar
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| Caramelised apple |
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40 g
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butter
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4
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Granny Smith apples, peeled, cored and cut into eighths
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100 gm
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pure icing sugar
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30 ml
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Calvados
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50 ml
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pouring cream
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1
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For caramelised apple, heat butter in a frying pan over medium-high heat, add apples and cook for 3-4 minutes on each side or until golden. Sieve over icing sugar, toss to coat and cook for another 8-10 minutes, tossing occasionally, until caramelised. Add Calvados, simmer for 2 minutes or until reduced, add cream and cook for one minute or until thick. Divide among four buttered and sugared 1 cup-capacity ceramic moulds and set aside.
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2
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Preheat oven to 180C. Heat 250ml (1 cup) milk and lemon rind in a small saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and remaining milk in a bowl and whisk until smooth. Pour over milk mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, remove lemon rind, add butter and mix to combine. Stand for 5 minutes, add Calvados and egg yolks and whisk to combine.
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3
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Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhites into mixture until just combined, then fold through remaining eggwhite mixture. Divide among ramekins, smooth tops and run finger around edges. Top with a thin slice of apple and bake for 15-20 minutes or until risen and golden. Serve dusted with icing sugar.
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Drink Suggestion Sweet cider.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen
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