Search Results For: apple souffle recipe
Fruit soufflés are dramatic and impressive yet so easy to make This one will … Unlock New York Times recipes and your personal recipe box with a free account
Directions. Preheat oven to 400°F. Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon. Beat yolks till creamy and thick. Add potato starch and salt and beat well. Add apple slices and mix to coat slices. In a separate bowl, beat egg whites till they stand in peaks.
A delightful autumnal dessert from Michel Roux Jr that proves the dreaded soufflé is easier to prepare than you might think.
Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined. Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes.
Place a quarter apple at the bottom of each ramekin. Whisk the egg whites and sugar until the mixture forms stiff peaks, then gently fold into the vanilla mixture. Spoon the soufflé mix into the ramekins. Place in the oven and cook for 8-12 minutes.