Quick & Easy

Fresh apple soufflés

The fresh flavour of these airy apple soufflés is perfectly suited to the lightness of this classic dessert. Serve with a drizzle of caramel sauce or brandy butter if you like.
fresh apple soufflés



1.Preheat oven to 220°C (200°C fan-forced). Grease six ½ cup (125ml) soufflé dishes. Sprinkle inside of dishes with sugar, shake away excess. Place dishes on oven tray.
2.Stir apple, the water, rind, jam and extra sugar in small saucepan over heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until apple is tender and liquid evaporates. Cool. Spoon apple mixture into dishes.
3.Melt butter in medium saucepan, add flours, stir over medium heat 1 minute. Remove from heat, gradually stir in milk and juice, stirring over high heat until mixture boils and thickens. Transfer mixture to large bowl, stir in egg yolks.
4.Beat egg whites in small bowl with electric mixer until soft peaks form, fold into egg yolk mixture, in two batches. Spoon mixture into dishes.
5.Bake soufflés about 20 minutes or until puffed and lightly browned. Serve immediately.

Soufflés must be made just before serving.


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