Apple Soufflé

Apple Soufflé
by Sean Abernethy


  • 3 Granny Smith apples
  • 150g egg whites
  • 50g sugar
  • 20g soft butter
  • 30g sugar for ramekins


  1. Peel and core the apples, cut into rough pieces.
  2. Place in a pan with a little water and cook until soft. Set aside 225g.
  3. Brush butter into ramekins and coat with sugar. Tap out any excess.
  4. Whisk whites to a stiff peak and add the sugar, whisk for another 4 minutes.
  5. Beat a quarter of the meringue into the puree till smooth.
  6. Fold in a quarter of the meringue in batches to the mix.
  7. Fill the ramekins and smooth off with a pallet knife, wipe the outside if messy.
  8. Pinch the edge of the ramekins with your index finger and thumb and clean all the way around: this allows it to rise without getting stuck.
  9. Bake @ 180 degrees for 8-10 minutes depending on your oven.
  10. To serve, top with icing sugar.
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