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Apples are everywhere on the markets these days, even that late in Autumn. This is a good time to try something different. And as I said before, souffles are not as complicated as they sound or look!
I’m sure that Lojol will enjoy it!
INGREDIENTS (4 people):
Apples: 1kg (green probably best)
Eggs: 6
Butter: 50g
Powder Sugar: 100g
5 Sponge Biscuits or the equivalent in Sponge (Short) Cake
Calvados (French Apple Brandy): 100cc
RECIPE:
Preheat the oven to 200 degrees Celsius.
Wash the apples and wipe them dry.
Take off stems, cut in four and cook as they are in a covered saucepan inside the oven for one hour.
Take out and sieve flesh of apples. Pour this compote into a fry-pan and cook on a small fire for 5 minutes to take out excess water.
Stop the fire and mix in the 6 egg yolks.
Beat the whites with 50g of powder sugar. Fold in the beaten whites delicately inside the cooled down compote with a spatula trying to achieve the lightest possible mixture.
Cut the sponge biscuits and imbibe them with the Calvados.
Butter and sugar the inside of a souffle dish.
Pour in half of the souffle mixture.
Then spread the calvados-imbibed biscuits and top with the rest of the souffle mixture.
Cook for 15 minutes at 200 degrees celsius.
Take out and eat at once!
SHIZUOKA GOURMET 
Dear Karla!
Greetings!
Thank you so much for your kind comments!
Do you have a blog?
By all means tell me!
Cheers,
Robert-Gilles
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Thanks for the recipe. I love baking with apples…. and adding Calvados makes this so warm and yummy for a winter day.
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oh my dear lord, this looks so delicious. calvados? souffle? ahhhhh, yeah. beautiful picture, too.
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Dear Liz!
Greetings!
Thanks for the compliment!
These souffle are easy!
I have one more to post and then I shall start duck!
Cheers,
Robert-Gilles
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This is a beautiful creation!
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Dear tangled Noodle!
Greetings!
Thank you so much for your comments!
I have the same problemkeeping my hands off the Calvados!
LOL
Robert-Gilles
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I knew you when I thought of it, lojol!
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“Cut the sponge biscuits and imbibe them with the Calvados”
If I’m not careful, I’ll be the one imbibed with Calvados – a little sip here, a little sip there while I make this recipe! Looks wonderful and the steps are so easy. Now I’m going to look at the Lemon Cointreau souffle!
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‘Eat at once’
You won’t be able to stop me!
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