Apple soufflés

I love that recipe as there is absolutely no butter in it, and the texture of the soufflés is so fluffy and light that you don’t feel you are cheating on your diet while eating them! And, if you are not already convinced, think that you are eating one of your “5 a day fruits/vegetables”, as each portion contains almost a whole apple! 😛

Ingredients for 6 soufflés:

• 5 apples
• 5 eggs
• 75 g of sugar
• 70 g of breadcrumb
• 1 teaspoon of cinnamon

Time:

• Preparation: 25 mins
• Cooking: 1 h
• Rest: none

1- Preheat the oven at 190 Celcius degrees.

2- Wash and peel the apples, take out the trunk and put them in the oven for 25 minutes.

3- After 25 minutes cut them into pieces and let them cool off a little bit before mashing them into compote (either with a folk or a food processor).

4- Separate the eggs yolks from the whites and mix them with the sugar until light and fluffy, then add the cinnamon and mix again. Beat the whites vigorously until they become foamy and firm.

5- Incorporate to the egg yolks mixture a little bit of apple compote, a little bit of breadcrumbs, and a little bit of foamy whites. Repeat until you have incorporated all the ingredients.

6- Pour the batter evenly into 6 individual greased moulds (until only two third of the mould as they will rise in the oven), and put them in the oven at 200 Celcius degrees for 5 minutes, and then at 180 Celcius degrees for 25 to 30 minutes.

7- Like all the soufflés, those ones won’t be “soufflé” forever and will deflate rapidly so you’d better be ready once the oven’s timer is over and enjoy them hot (or just warm if you can’t stand the heat!) My favourite option? With a scoop of vanilla ice cream: the contrast between the warm soufflé and the cold ice cream is to die for!