CookEat Recipe
Apple and Lemon Soufflé
A warm, softly puffed baked dessert of cooked apples, lemon and folded egg whites.
Method
Steps
Step 1
Heat the oven to 180 °C and butter a 1.5 L ovenproof dish. Dice the apples and cook covered over low heat with the measured two tablespoons water until soft, about 12–18 minutes.
Step 2
Uncover briefly to evaporate or drain off any free liquid, mash smooth, sweeten initially with one tablespoon sugar and stir in one tablespoon butter; let cool to warm rather than hot.
Step 3
Beat egg yolks with the book's two tablespoons sugar, lemon zest and juice. Stir into the warm apple purée.
Step 4
In a clean bowl beat the whites until they hold stiff but moist peaks; fold in gently in two additions.
Step 5
Transfer to the prepared dish without compressing. Bake about 25–35 minutes until risen, lightly coloured and the centre no longer runs when the dish is gently moved; check the egg dish reaches 74 °C at its centre. Serve warm soon after baking; it will settle as it cools.
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