envy™ Apple Soufflé by Pieter Buijsse
INGREDIENTS
- Apple Mixture
- 2 envy™ apples
- 50ml Cointreau
- 20gr caster sugar
- 1 lemon, juice + zest
- Half a Cinnamon quille
- To prepare
- Butter
- Sugar
- Soufflé mixture
- 160g milk
- 75g caster sugar
- 1 vanilla pod
- 4 eggs
- 45g cornflour
- 1 teaspoon of cream of tartare
METHOD
- To prepare the apples, peel and cut the envy™ apples in to big chunks. Add the envy™ apples, Cointreau, castor sugar, lemon juice and cinnamon quill into a small pan and place on a low flame. Continue to stir until the apples are fully cooked and start to break down. Blend the apples into a fine puree and strain to ensure a smooth result. (Cointreau is optional but does bring a lot of flavour to the apple).
- Brush your dishes with softened butter and coat with sugar. (Brush upwards to help the souffle rise in the oven).
- To prepare the soufflé mixture, boil the milk with 20g sugar and 1 vanilla pod. Remove from the heat and cover to keep warm.
- Whisk the egg yolk and 15g sugar until a ribbon appears that holds for a couple seconds in the bowl when not whisking. Mix in the flour and then add the milk. Make sure this is mixed together well and then place the mixture back in the pan and heat over a low flame for 2 minutes (while heating, do not leave it! Keep whisking and make sure the pan does not burn on the bottom).
- While the egg yolk mix is still warm, add 2 big spoons of the apple and mix in.
- Preheat the oven to 190 degrees fan forced and place a tray inside.
- In a separate clean bowl, whisk the egg whites with the cream of tartare until they are half whipped. Add the remaining sugar and whip until soft peaks. (You should be able to hold the bowl upside down over your head for a second without anything falling out).
- Take roughly one third of the whites and mix through the apple mixture using a whisk. Now gently fold through the remaining egg whites, using a spatula.
- Fill the prepared dishes to the rim with the mixture and smooth out using a knife. Take a small knife and run it across the rim to "cut the souffle from the dish". This will help rising in the oven. Place onto the hot tray and cook for roughly 10 minutes. (Cooking time will depend on the size of your dishes that you use and the strength of your oven).
- Once the souffle has risen about 2cm above the rim of the dish you are ready to go! (Hot tip: you can prepare the souffle a couple hours beforehand if you have a dinner party. Fill the dishes before, refrigerate, then bake them when you are ready).
Recipe by sous chef Pieter Buijsse from Laura Restaurant at Pt Leo Estate.
6
15 mins
