Caramelised apple and Calvados souffles
Australian Gourmet Traveller dessert recipe for caramelised apple and Calvados soufflés
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Cooking tools:
- Ramekin
- Fine-mesh sieve
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Spatula
- Chef's knife
- Cutting board
- Spoon
Ingredients
- Souffle
- 330 ml milk
- 3 pieces of lemon rind, removed with a peeler
- 80 gm caster sugar, plus extra for moulds
- 50 gm plain flour (1/3 cup)
- 20 gm soft butter, plus extra for greasing
- 20 ml Calvados
- 2 eggs, separated
- 1 Granny Smith apple, thinly sliced crossways using a mandolin
- For dusting: pure icing sugar
- Caramelised apple
- 40 g butter
- 4 Granny Smith apples, peeled, cored and cut into eighths
- 100 gm pure icing sugar
- 30 ml Calvados
- 50 ml pouring cream
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