Apple Soufflé

Ingredients

Ingredients For the apples
  • 4 large apples, preferably Juna Gold

  • small knob of unsalted butter

  • squeeze lemon juice

  • 2 tsp caster sugar

  • dash Calvados

For the garnish
  • 1 tsp unsalted butter

  • 1 tbsp caster sugar

  • 100g/3½oz ready-made apple sorbet, to serve

For the sabayon sauce
  • 4 free-range egg yolks

  • 130ml/4½fl oz Calvados or apple juice

  • 65g/2¼oz caster sugar

  • 2 tsp lemon juice

  • 75ml/3fl oz whipping cream, whisked to soft peaks

For the pastry cream
  • 1 tsp vanilla purée

  • 170ml/6fl oz full-fat milk

  • 2 free-range egg yolks

  • 20g/¾oz caster sugar

  • 30g/1¼oz plain flour

For the soufflé mixture
  • 5 free-range egg whites

  • squeeze lemon juice

  • 55g/2oz caster sugar

  • 20ml/¾fl oz Calvados

  • 2-3 tbsp icing sugar, for dusting, plus extra to serve

Description

Recipe Uses 4 Large Apples, Preferably Juna Gold , Small Knob Of Unsalted Butter, Squeeze Lemon Juice, 2 Tsp Caster Sugar, Dash Calvados, 1 Tsp...

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