Apple Soufflé
An apple soufflé served in an apple
4 large eating apples (Juna Gold or Golden Delicious)
1tsp unsalted butter
1tsp caster sugar
a squeeze of lemon
a dash of Calvados
Souffle Mixture:
2 egg yolks
25g / 1oz caster sugar
1tbsp Calvados
4 egg whites
25g / 1oz caster sugar
a squeeze of lemon
Icing sugar for dusting
Balloon Whisk
Cling Film
Digital Scales
Small Sharp Knife
Pastry Brush
Baking Sheet
Icing Sugar Duster (Tea Strainer)
Slice the top third off of the apples then trim the bases so that the apples stand up straight. Using a spoon scoop out the flesh leaving an outer shell approx 6mm / 1/4” thick.
In a small pan melt 1tsp of butter with 1tsp of sugar and add the Calvados and lemon juice.
Brush the insides of the apples with the mixture then wrap the apples in cling film and refrigerate.
Cream together 2 egg yolks and 25g / 1oz of caster sugar until a pale straw colour. Set aside.
Beat the egg whites to a light peak, then add 25g / 1oz caster sugar and a squeeze of lemon juice. Beat until very firm.
Add 1tbsp of Calvados to the egg yolk mixture then briskly whisk in a quarter of thy egg whites. Gently fold in the remainder.
Remove the cling film from the apples and fill with the souffle mixture. Recreate the apple shape by overfilling and smoothing the tops into dome shapes. Dust with the icing sugar.
Stand the apples on a buttered baking sheet and bake in a preheated oven at 190C/375F/Gas 5 for 10 – 12 minutes.