Recipe for Caramelised Apple Soufflé with Calvados liqueur
20g unsalted butter
2 South African Granny Smith apples, peeled, cored and cut into eights
50g icing sugar
1½ tbsp Calvados
2 tbsp double cream
3 pieces of lemon rind, removed with a peeler
80g caster sugar
50g plain flour
20g soft unsalted butter, plus extra for greasing
2 eggs, separated, plus 1 egg white
Pinch of salt
For dusting: icing sugar
For the caramelised apples, heat butter in a frying pan over medium-high heat, add apples and cook for 3-4 minutes on each side or until golden. Sieve over icing sugar, toss to coat and cook over a low heat for another 8-10 minutes, tossing occasionally, until caramelised. Add Calvados, simmer for 2 minutes or until reduced, add cream and cook for 1 minute or until thick. Share between four deep buttered ramekins and set aside.
Preheat oven to 180°C, fan oven 160°C, Gas Mark 4. Heat 250ml milk and lemon rind in a small saucepan and bring to the boil over medium heat.
Meanwhile, combine 60g sugar, flour and remaining milk in a bowl and whisk until smooth. Remove lemon rind from hot milk. Pour over flour mixture, whisk to combine and return to pan. Whisk over medium heat for 1-2 minutes until thick and smooth. Remove from heat, add butter and mix to combine.
Stand for 5 minutes, stirring often to prevent a skin from forming, then add Calvados and egg yolks and whisk to combine.
In a grease-free bowl and with scrupulously clean beaters, whisk egg whites and a pinch of salt until soft peaks form. Add remaining sugar and whisk until firm peaks form.
Fold ⅓ of egg whites into mixture until just combined to loosen it, and then fold through remaining egg whites. Spoon into the ramekins.
Bake for 15-20 minutes or until risen and golden. Serve, dusted with icing sugar.
Recipe provided by Beautiful Country, Beautiful Fruit.