Caramelized Apple and Calvados Souffle

By sarah_carroll

Ingredients

• Souffle
• 330 ml milk
• 3 pieces of lemon rind, removed with a peeler
• 80 gm caster sugar, plus extra for moulds
• 50 gm (1/3 cup) plain flour
• 20 gm soft butter, plus extra for greasing
• 20 ml Calvados
• 2 eggs, separated
• 1 Granny Smith apple, thinly sliced crossways using a mandolin
• For dusting: pure icing sugar
• Caramelised apple
• 40 g butter
• 4 Granny Smith apples, peeled, cored and cut into eighths
• 100 gm pure icing sugar
• 30 ml Calvados
• 50 ml pouring cream

Details

Servings 4

Preparation

Step 1

For caramelised apple, 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 for another 8-10 minutes, tossing occasionally, until caramelised. Add Calvados, simmer for 2 minutes or until reduced, add cream and cook for one minute or until thick. Divide among four buttered and sugared 1 cup-capacity ceramic moulds and set aside.
2 Preheat oven to 180C. Heat 250ml (1 cup) milk and lemon rind in a small saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and remaining milk in a bowl and whisk until smooth. Pour over milk mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, remove lemon rind, add butter and mix to combine. Stand for 5 minutes, add Calvados and egg yolks and whisk to combine.
3 Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhites into mixture until just combined, then fold through remaining eggwhite mixture. Divide among ramekins, smooth tops and run finger around edges. Top with a thin slice of apple and bake for 15-20 minutes or until risen and golden. Serve dusted with icing sugar.