Apple souffle
6 servings
60 minutes
Apple soufflé is a delicate dessert of European cuisine, impressing with its airy texture and harmonious flavor. Its origins can be traced back to traditional French culinary recipes, where the art of creating light and airy dishes is revered. In this recipe, the sweetness of apples combines with the slight tartness of lemon zest, while gelatin provides structure, transforming fruit puree into a delicate cloud. The treat is perfect for finishing a lunch or dinner, delighting with its lightness and freshness. Soufflé can be served chilled, garnished with fruits or a drop of honey. This dessert is an excellent choice for those who appreciate refined flavor combinations and seek gastronomic pleasure without heaviness.
1
Prepare the products.
2
Wash and peel the apples.
- Red apples: 8 pieces
3
Then remove the core with the pits.
- Red apples: 8 pieces
4
Cut into small pieces.
- Red apples: 8 pieces
5
Add sugar and simmer covered without adding water on low heat.
- Sugar: 100 g
6
Grate the lemon zest.
- Lemon zest: 1 tablespoon
7
Add zest to the almost ready apples.
- Lemon zest: 1 tablespoon
8
Mix everything and finish cooking.
- Red apples: 8 pieces
9
Puree the apple mixture with a blender.
- Red apples: 8 pieces
10
Prepare the gelatin according to the package instructions and pour it into the apple puree.
- Gelatin: 20 g
11
Whip the mixture, it will start to whiten.
12
Whip to the desired consistency (about 5 minutes is enough).
13
Divide into containers and, if desired, place in the refrigerator to set.
14
Garnish and serve at the table.