APPLE SOUFFLE:
3 eggs, separated, room temperature
6 large apples
1 tbsp lemon juice
2 oz butter
1 tsp. cinnamon
2 oz sugar
icing sugar for dusting
caramelized apple:
2 oz each butter & sugar
1 tsp. finely-grated lemon rind
1 tbsp lemon juice
2 tbsp. brandy or Calvados,
optional
3 apples
Preheat oven to 400 degree F.
Slice off the stalk end of the 6 apples. Cut around the top edge of each
apple and scoop out and reserve the flesh, leaving about ½-inch border. Brush
all the cut edges of the apple cups with lemon juice to prevent discoloration.
Transfer apple-cups to an oven-proof pan
Roughly chop the flesh and place in a pan with 1 tbsp. water. Cover and
cook over medium heat for 5-8 minutes until softened. Remove from heat and
press through a sieve into a bowl. Add butter into apple puree; then stir in
cinnamon, sugar and egg yolks.
Peel, core and quartered the 3 apples, then cut each quarter into 4
slices. Melt butter in a shallow non-stick skillet and add apples. Cook
quickly, turning once, until light golden. Stir in sugar, lemon rind and juice.
Simmer mixture for a few minutes until syrupy and caramelized. Keep warm.
In a large, dry, grease-free bowl, beat egg whites until stiff and dry.
Fold a quarter into the apple mix; then gently fold in the rest of beaten egg
whites. Carefully spoon mixture into the prepared apple cups. Bake for 20 to 25
minutes until the soufflé filling is well risen and golden brown. Transfer to 6
serving plates.
Warm brandy or Calvados, if using, and pour over caramelized apples. Carefully
ignite into flame; then when the flame dies down, spoon caramelized apples and
sauce decoratively around the apple soufflés. Dust soufflés with icing sugar to
serve.
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