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Apple Soufflé

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  • 4 apples
  • 3 tbspn butter
  • 200g caster sugar
  • 1 lemon zest
  • 6 egg whites
  • Icing sugar
  • Extra sugar for ramekins

Brush 6 small ramekins with melted butter & sprinkle with enough sugar to coat evenly, shake out the excess sugar. Place on a baking tray & set aside. Preheat the oven to 200°C. Peel, core & roughly chop the apples. Heat 2 tablespoons of butter in a pan & add the apples, add half of the sugar & the lemon zest. Cook on medium heat until soft or until all the liquid has evaporated. Purée in a food processor or a hand held stab blender. Place in a large bowl & set aside to cool & firm. Place the egg whites in a bowl & whip until stiff peaks form, add in the remaining sugar & whisk for one minute until glossy. Carefully fold the egg whites into the apple mixture, 1/3 at a time. Do not over mix. Spoon equal amounts of the mixture into the prepared ramekins 2cm above the rim. Bake for about 5 minutes. Turn the oven down to 180°C & bake for a further 7-10 minutes. The soufflés will have risen and be golden on the top. Carefully take them out of the oven, & dust with icing sugar. Serve immediately…          

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