Apple Souffle

  • Difficulty: Difficult
  • one hour and 15 minutes
  • 4 servings

The first souffles were created in the enlightened 18th century France and here we are in the 21st trying to put together one of our own. Again. This time we used apples as the main ingredient and flavored them with vanilla extract and cinnamon. Also, ladyfingers and cognac were a must.

Ingredients

2 medium apples, peeled and wedged
1 tablespoon brown sugar
2 tablespoons of vanilla extract
1 teaspoon cinnamon
3 egg yolks
1 cup heavy whipping cream
1 cup sugar
3 ounces of butter
3 egg whites
2 ladyfingers, crumbled
2 tablespoons of cognac

Steps

  1. Add the wedged apples to a baking dish and sprinkle them with the brown sugar.
  2. Drizzle them with 1 tablespoon of vanilla extract and sprinkle with cinnamon. Bake for 20 minutes at 360⁰F/180⁰C.
  3. Transfer to a blender and mix until smooth. Add the yolks and blend some more. Set aside.
  4. Add the whipping cream to a pan over low heat. Add the remaining vanilla extract and 3/4 cup of sugar.
  5. Cook and occasionally stir until the sugar melts.
  6. Add the butter. Cook and stir until it melts. Set aside.
  7. Add the egg whites to a bowl. Mix them until you have a firm cream using the hand mixer. Gradually add the remaining 1/4 cup of sugar in the process.
  8. Mix in the cooked apple blend using a spatula. Add the melted sugar mixture and mix more.
  9. Coat a small oven-proof cooking pot with butter, sprinkle with some sugar (1 tablespoon) and add the crumbled ladyfingers.
  10. Add the cognac and the creamy mixture and bake for 20 minutes at 370⁰F/190⁰C.
  11. Serve garnished with powdered sugar.

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