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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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