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. 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 2
Beat egg yolks with the book's two tablespoons sugar, lemon zest and juice. Stir into the warm apple purée. In a clean bowl beat the whites until they hold stiff but moist peaks; fold in gently in two additions.
Step 3
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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