Soufflé with Poppy Seed and Apple Cream

Ingredients

• 2 apples (e.g., Gloster)
• 1 lemon juice (from 1 lemon)
• 2 tbsp sugar
• 250 ml Whipping Cream
• 1 packet of cream stabilizer
• 50 g flour
• 50 g softened butter
• 250 ml milk
• 60 g ground poppy seed
• 1 pinch salt
• 100 g sugar
• 5 eggs (M)
• butter (and semolina for the soufflé molds)
• powdered sugar (for dusting)
• strawberries (for decoration)

Instructions

1. 1.

   Quarter, peel, core and cut apples into small pieces. Mix with lemon juice and sugar in a pot. Steam apples until soft, stir vigorously and let cool.

2. 2.

   Knead flour with butter. Boil milk with poppy seed, salt, and 50 g sugar. Fold the flour-butter mixture into small lumps using a whisk. Separate eggs. Quickly fold yolks into the poppy seed mixture. Let cool.

3. 3.

   Grease soufflé molds and dust with semolina. Whisk egg whites with remaining sugar until stiff peaks form, fold into the cooled poppy seed mixture, and fill the molds. Bake in preheated oven at 200 °C (gas: level 3‑4, fan: 180 °C) for 20–30 minutes.

4. 4.

   Meanwhile whip cream with stabilizer until stiff, fold in apple puree.

5. 5.

   Dust soufflés immediately after baking with powdered sugar and serve decorated with apple cream and a strawberry.