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applesouffle.jpg

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!