Apple Souffle

Indulge in the airy elegance of this Apple Soufflé, a light and luscious dessert that combines the tart sweetness of freshly cooked apples with the delicate fluffiness of perfectly whipped egg whites. This recipe highlights the warm flavors of Granny Smith or Fuji apples, cooked down into a silky purée enhanced with a hint of lemon juice and a touch of buttery richness. The soufflé base is folded with care, incorporating whipped egg whites for a sky-high rise and tender crumb. Baked to golden perfection and dusted with powdered sugar, these individual soufflés are both stunning and satisfying. Perfect for impressing guests or treating yourself, this decadent apple creation is best served straight from the oven for a truly unforgettable dessert experience.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium-sized Apples (e.g., Granny Smith or Fuji)
• 100 grams Granulated sugar
• 15 grams Unsalted butter
• 15 milliliters Lemon juice
• 3 large Egg yolks
• 4 large Egg whites
• 10 grams All-purpose flour
• 1 tablespoon Powdered sugar (for dusting)
• 0.5 teaspoon Cream of tartar
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 190°C (375°F) and butter the inside of four individual soufflé ramekins. Sprinkle a small amount of sugar inside each ramekin to coat the sides, then tap out the excess sugar.

Step 2

Peel, core, and dice the apples. Add them to a medium saucepan along with 50 grams of the granulated sugar, lemon juice, and butter. Cook over medium heat until the apples are soft and a compote-like consistency is achieved (about 10 minutes). Remove from heat and let cool slightly.

Step 3

Transfer the cooled apple mixture to a blender or food processor and purée until smooth. Set aside.

Step 4

In a large bowl, whisk the egg yolks with the remaining 50 grams of granulated sugar until the mixture is pale and thick. Fold the apple purée into the egg yolk mixture. Sift the flour over the mixture and gently fold it in until well incorporated.

Step 5

In a clean, dry mixing bowl, whisk the egg whites with the cream of tartar and a pinch of salt until soft peaks form. Gradually increase the speed and continue whisking until stiff peaks are achieved.

Step 6

Carefully fold the whipped egg whites into the apple-egg yolk mixture in three additions. Use a spatula and a light folding motion to preserve as much air as possible.

Step 7

Spoon the soufflé mixture into the prepared ramekins, filling them to about three-quarters full. Run your thumb around the inside rim of each ramekin to help the soufflé rise evenly (this technique creates a 'top hat' effect).

Step 8

Place the ramekins on a baking tray and bake in the preheated oven for 15-20 minutes, or until the soufflés have puffed up and the tops are golden brown. Do not open the oven during baking, as this may cause the soufflés to collapse.

Step 9

Once done, carefully remove the ramekins from the oven and dust the tops with powdered sugar. Serve immediately for the best texture and presentation.

Nutrition Facts

Serving size	870.9 grams (870.9g)

Amount per serving	% Daily Value*
Calories	1052

Total Fat 27.40g	35%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 0.00g
Cholesterol 587mg	196%
Sodium 392mg	17%
Total Carbohydrate 189.50g	69%
Dietary Fiber 13.50g	48%
Total Sugars 158.60g
Protein 24.90g	50%

Vitamin D 55IU	275%
Calcium 117mg	9%
Iron 3mg	14%
Potassium 1133mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 9.0%

Carbs: 68.6%