Apple and cinnamon soufflés may sound fancy, but the inviting dessert isn’t as tedious to make as you think. Combining green apples, ground cinnamon and vanilla ice-cream, this will be the perfect dessert to serve up after dinner.
- 2 green apples, peeled, cored, chopped
- 20 g butter, melted
- ¼ cup caster sugar
- 1 tbsp water
- ½ tsp ground cinnamon
- 2 eggs, separated
- Icing sugar, to serve
- Vanilla ice-cream, to serve
Preheat oven to 180 C (160 C fan-forced). Place apple and 2 tbsps water in a medium saucepan. Cook, covered, for 2 mins or until mixture boils. Uncover; simmer for 10 mins or until soft (add a little more water if necessary). Set aside to cool.
Brush surfaces of 6 x ½-cup straight sided ovenproof dishes with melted butter. Sprinkle 1 tsp of the caster sugar in each dish, tilting and turning dishes to coat evenly; shake out excess. Place on a baking tray.
Process apple and cinnamon until smooth. Transfer to a medium bowl. Stir in egg yolks.
Using an electric mixer, beat egg whites in a small, clean dry bowl until soft peaks form. Gradually add remaining sugar, beating until thick. Stir a large spoonful of egg white into the apple mixture; fold in remaining egg white. Spoon mixture evenly into prepared dishes.
Bake for 15 mins or until well risen. Dust with icing sugar. Serve at once with ice-cream.
TIP Work gently when folding egg white into the base mixture – it must be folded in completely, with no white lumps, but retain its airiness. Use eggs at room temperature for maximum volume when beating. For best results, use traditional soufflé dishes, as the straight sides help soufflé to rise and cook evenly.