Apple Soufflé
6 servings
90 minutes
Mankind is no longer tied to the seasons: apples are available in any supermarket in any quantity. If you are bored with both fresh apples and pies, try making a soufflé according to our recipe. Beat the whites until they become dense and fluffy, and then carefully mix them into the mashed baked apples to get an airy but homogeneous mass. The dessert goes great with champagne - the bubbles will emphasize the texture of the soufflé.
1
Remove the core from the apples and bake them at 200 degrees for a quarter of an hour. Let cool and grate. Discard the skin.
- Antonov apples: 1 kg
2
Mix apple puree with sugar and cook until it thickens enough that it doesn't drip from an overturned spoon.
- Sugar: 200 g
3
Whip the egg whites into a thick, fluffy mass and gradually add to the puree, achieving a uniform mixture.
- Egg white: 6 pieces
4
Place the mixture in greased molds and send to a preheated oven at 180 degrees for ten minutes. Serve the finished soufflé immediately.
- Butter: 50 g