INGREDIENTS

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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