Star chef Raymond Blanc has shared this delicious apple soufflé recipe with us! It makes the perfect dessert for dinner parties or is simply excellent for learning a new dish.
- 4 Large eating apples- Jonagold or Golden Delicious
- 1 tsp Unsalted Butter
- 1 tsp Caster sugar
- Squeeze of lemon, dash of Calvados
Ingredients for soufflé mixture:
- 2 Egg Yolks
- 25g Caster Sugar
- 1 tbsp Calvados
- 4 Egg Whites
- 25g Caster sugar
- Squeeze of lemon
Preparing the apples:
- Slice off the top third of the 4 apples, then trim the bases so that the apples stand up straight. Using a dessert spoon, scoop out the flesh leaving an outer shell 5-7mm/ ¼ inch thick.
- In a small saucepan, melt the butter with the sugar and add a dash of Calvados and lemon juice.
- Brush the insides of the prepared apples, then wrap the apples in cling film and refrigerate.
Making the soufflé, filling the apples:
- Preheat the oven to 190°C.
- In a mixing bowl, cream together 2 egg yolks and 25g sugar until a pale straw colour and set aside.
- Beat the egg whites to a light peak, then add 25g sugar and a squeeze of lemon and beat until firm. Add 1 tbsp of Calvados to the egg yolk mixture then briskly whisk in a quarter of the egg whites. Fold in the remainder.
- Remove the cling film from the apples and fill with the soufflé mixture. Re-create the original shape of the apples by over filling and smoothing the tops into dome shapes.
- Dust with icing sugar.
- Stand the apples on a lightly buttered tray and bake for 10-12 mins.
- Remove from oven and place on a plate. Voilà!
Have you tried making this apple soufflé? We'd love to hear how you got on in the comments below. If you loved this recipe, then you'll love our Q&A with Raymond Blanc, talking all things food and cooking tips. You can also be in with the chance of winning a one night stay at his fabulous Michelin star hotel-restaurant Le Manoir aux Quat'Saisons, simply enter here.