Sweet Apple Soufflé
A dreamy, tender and airy sweet apple soufflé made light with whipped egg whites. It is so gentle on the stomach that it can be enjoyed even with digestive issues.
Ingredients
- 120 g medium sweet apples (1 medium sweet apple)
- 0.5 small lemon
- 1 pinch cinnamon
- 1 Egg white
- 0.5 tsp Sugar
Instructions
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1.
Wash, dry, peel, quarter and core the apple.
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2.
Cut the apple quarters into strips and place them in a small saucepan.
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3.
Squeeze half the lemon, measure 1 tsp of juice and add it with 2 Tbsp water to the apple strips in the pan.
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4.
Add a pinch of cinnamon and simmer the apples over medium heat for 6–8 minutes until soft.
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5.
Pass through a fine sieve into a bowl and let cool slightly.
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6.
Separate the egg; place the white in a small bowl (reserve yolk elsewhere) and beat with a hand mixer to stiff peaks, gradually adding sugar.
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7.
Gently fold the apple puree into the whipped egg whites using a small whisk.
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8.
Fill the soufflé mixture into a small round baking dish (8 cm diameter) and bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) on the middle rack for about 15 minutes until golden. Serve immediately as it collapses quickly.
