Apple and cinnamon souffles

These apple and cinnamon souffles are perfectly fluffy and filled with beautiful spices and warm baked fruit.
Apple and Cinnamon SoufflesRecipes+



1.Preheat oven to 180°C (160°C fan-forced). Place apple and 2 tablespoons water in a medium saucepan. Cook, covered, for 2 minutes or until mixture boils. Uncover; simmer for 10 minutes or until soft (add a little more water if necessary). Set aside to cool.
2.Brush surfaces of 6 x 1/2-cup straight sided ovenproof dishes with melted butter. Sprinkle 1 teaspoon of the caster sugar in each dish, tilting and turning dishes to coat evenly; shake out excess. Place on a baking tray.
3.Process apple and cinnamon until smooth. Transfer to a medium bowl. Stir in egg yolks.
4.Using an electric mixer, beat egg whites in a small, clean dry bowl until soft peaks form. Gradually add remaining sugar, beating until thick. Stir a large spoonful of egg white into the apple mixture; fold in remaining egg white. Spoon mixture evenly into prepared dishes.
5.Bake for 15 minutes or until well risen. Dust with icing sugar. Serve at once with ice-cream.

Tips: Work gently when folding egg white into base mixture – it must be folded in completely, with no white lumps, but retain its airiness. Use eggs at room temperature for maximum volume when beating For best results, use traditional souffle dishes, as the straight sides help souffle to rise and cook evenly.


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