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you are here: Recipes | Vanilla and apple soufflé

Vanilla and apple soufflé

apple souffle
Vanilla and apple

(serves 4)

There really is no need to be afraid of making soufflé. Yes they deflate very quickly, but that is part of the fun. So when you entertain informally, involve your guests in the preparations. Do pre-prepare the apple base and the ramekins, then after the main course, beat the egg whites, fold in and place in the oven. You will be surprised how involved you guests will get in helping you to get the inflated soufflé’s to the table in time – great fun and a talking point as well.

melted butter, for greasing

castor sugar, for dusting
150ml store-bought apple puree
¼ cup castor sugar
1T lime juice
¼t vanilla paste
1T cornflour mixed to a paste with 1T water
5 egg whites*
1/3 cup castor sugar, extra

Preheat the oven to 180°C. Brush 4 x 1 cup-capacity (250ml) ramekins with the butter, dust with the sugar and place on a baking tray. Place the apple puree, sugar, lemon juice and vanilla over low heat and stir until the sugar is dissolved. Increase the heat and bring to the boil. Remove the pan from the heat and whisk in cornflour paste. Return the pan to the heat and cook, whisking continuously, for 1 minute. Pour the apple mixture into a large bowl and refrigerate until cold. Beat the eggwhites until soft peaks form. Add the extra sugar in a thin stream and beat until glossy. Gently fold the eggwhite mixture through the apple mixture, spoon into the ramekins and bake for 12–15 minutes or until risen and golden. Serve immediately.

*Use the egg yolks to make custard. Split a vanilla pod lengthways, scrape out the seeds, and place the pod and seeds in a small saucepan with 2 cups cream (double for thick custard). Over gentle heat, bring the cream to just under simmering point. Whisk the 5 egg yolks, 1T corn flour and 3-4T caster sugar together. Remove the vanilla pod. Then while whisking the egg mixture, slowly add the cream. Return the mixture to the saucepan, place on a simmer and continue whisking until the custard is thick and smooth. Pour into a container, cover with clingwrap, and leave to cool. To reheat, sit over a pan with simmering water.

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