| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cklive14 | 1 | servings | |
INGREDIENTS
| 2 | lg | Granny Smith apples; peeled, cored, and |
| ; sliced into | ||
| ; 1/4-inch slices | ||
| 2 | tb | Unsalted butter |
| 6 | tb | Sugar; divided |
| 1 | tb | Calvados or other brandy; up to 2 |
| 4 | lg | Egg yolks |
| 4 | lg | Egg whites |
| 1 | Pinches salt | |
| 2 | tb | Butter |
| 1/4 | c | Gorgonzola cheese; crumbled |
INSTRUCTIONS
In a large heavy skillet saute the apples in the butter over moderately high heat, stirring ocasionally, for 5 minutes, or until they are softened. Sprinkle them with sugar and cook them for an additional 5 to 10 minutes. Stir in Calvados and keep warm. Preheat oven to 350 degrees. In a bowl whisk together 4 large egg yolks and 3 tablespoons sugar until thick and light. In a separate bowl, whip 4 large egg whites with a pinch of salt until stiff. Fold the yolk mixture into the egg whites until just combined. Melt butter in a 10-inch oven proof skillet over medium heat. Pour the egg mixture into the pan after the butter foam has subsided. Spread evenly and smooth the top of souffle. Cook for 1 minute and then shake pan slightly to prevent sticking. Cover pan with a greased lid, reduce heat and cook for about 4 minutes. Remove the cover and place skillet in oven until the top is set, about 3 to 5 minutes. Remove from oven . Place apple filling on half of souffle. Sprinkle gorgonzola over apples. Fold in half. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9263 Converted by MM_Buster v2.0l.
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