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Apple Souffle

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Serves: 6

3 eggs, separated
9 large eating apples
1 tbsp fresh lemon juice
20g / 2 oz butter
1 tsp ground cinnamon
50g /2 oz caster sugar icing sugar, for dusting

For the caramelized apples:
50g / 2 oz butter
50g / 2 oz caster sugar
1 tsp finely grated lemon rind
1 tbsp fresh lemon juice
2 tbsp brandy or Calvados (optional)
single cream


Preheat the oven to 190ºC / fan oven 190ºC / gas mark 5. Bring the eggs to room temperature before you whisk them to give more volume. Slice off the stalk end of six apples. Then cut around the top edge of each apple and scoop out the flesh, leaving about a 1cm / 1/2 in border.

Brush all the cut edges of the apple cups with lemon juice to prevent discoloration. Roughly chop the flesh and place in a pan with one tablespoon of water. Cover and cook for 5-8 minutes until the apples are softened. Remove from the heat and press through a sieve into a bowl.

Beat the butter into the apple puree, then stir in the cinnamon, sugar and egg yolks. In a clean, dry, grease-free bowl whisk the egg whites until stiff and dry. Fold a quarter into the apple mix, then fold in the remainder using a metal spoon, cutting through the mixture until evenly mixed.

Place the apple cups in an oven proof dish, using scrunched foil to keep them stable, if necessary. carefully spoon in the souffle mixture and bake for 20-25 minutes until well risen and golden brown.

Make the caramelized apples: peel, core and quarter the remaining apples, then cut each quarter into four slices. Melt the butter in a shallow pan, add the apples and cook quickly, turning once, until light golden. Stir in the sugar, lemon rind and juice; simmer for a few minutes until syrupy. Keep warm.

If using brandy or Calvados, add it to the caramelized apples, ignite carefully and serve when the flames have disappeared. Place one apple souffle on each warm serving plate with a small pile of the hot caramelized apples and some cream. Dust the souffles with icing sugar and serve immediately.

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