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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Caramelised apple and Calvados soufflés


You'll need

  Souffle 330 ml milk 3 pieces of lemon rind, removed with a peeler 80 gm caster sugar, plus extra for moulds 50 gm (1/3 cup) plain flour 20 gm soft butter, plus extra for greasing 20 ml Calvados 2 eggs, separated 1 Granny Smith apple, thinly sliced crossways using a mandolin For dusting: pure icing sugar   Caramelised apple 40 g butter 4 Granny Smith apples, peeled, cored and cut into eighths 100 gm pure icing sugar 30 ml Calvados 50 ml pouring cream

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Sweet cider.

Featured in

Jul 2007

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