INGREDIENTS

INSTRUCTIONS

CARAMELISED APPLES
Preheat the oven to 190C/375F/gas 5. Bring the eggs to room
temperature before you whisk them to give more volume. Slice off the
stalk end of six apples. Then cut around the top edge of each apple
and scoop out the flesh, leaving about 1cm border.
Brush all the cut edges of the apple cups with lemon juice to prevent
discolouration. Roughly chop the flesh and place in a pan with one
tablespoon of water. Cover and cook for 5-8 minutes until the apples
are softened. Remove from the heat and press through a sieve into a
bowl.
Beat the butter into the apple puree, then stir in the cinnamon,
sugar and egg yolks. In a clean, dry, grease-free bowl whisk the egg
whites until stiff and dry. Fold a quarter into the apple mix, then
fold in the remainder using a metal spoon, cutting through the
mixture until evenly mixed.
Place the apple cups in an ovenproof dish, using scrunched foil to
keep them stable, if necessary.
Carefully spoon in the souffle mixture and bake for 20-25 minutes
until well risen and golden brown.
Make the caramelised apples: Peel, core and quarter the remaining
apples, then cut each quarter into four slices. Melt the butter in a
shallow pan, add the apples and cook quickly, turning once, until
light golden. Stir in the sugar, lemon rind and juice and simmer for
a few minutes until syrupy. Keep warm until the souffles are ready.
If using brandy or Calvados, add it to the caramelised apples, ignite
carefully and serve when the flames have disappeared. Place one apple
souffle on each warm serving plate with a small pile of the hot
caramelised apples and some cream. Dust the souffles with icing sugar
and serve immediately.
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