Apple Soufflé

Description

Humanity is no longer tied to the seasons: you can find apples in every supermarket in any quantity. If you've grown tired of fresh apples and pies, try making a soufflé with our recipe. Beat the egg whites until they are both firm and fluffy, and then gently fold them into the pureed baked apples to create an airy yet uniform mixture. This dessert pairs wonderfully with champagne—the bubbles will enhance the texture of the soufflé.

Ingredients

• Antonovka apples - 0 lbs
• Egg white - 6 pieces
• Sugar - 5 oz
• Butter - 0 oz

Step by Step guide

Step 1

Remove the cores from the apples and bake them at 390°F for 15 minutes. Allow to cool and then grate. Discard the peels.

Step 2

Combine the apple puree with sugar and cook until it thickens enough that it no longer drips from an overturned spoon.

Step 3

Beat the egg whites until stiff peaks form, then gradually fold them into the puree, ensuring the mixture is smooth and well combined.

Step 4

Divide the mixture into greased molds and place them in a preheated oven at 355°F for ten minutes. Serve the soufflé immediately after it is done.

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