Bread and Better

Bread and Better

Thursday, 30 April 2015

Apple Soufflé with Toffee Sauce

Souffles are a classic dinner party staple. They never fail to impress, but always seem like they would be too tricky to make. Well this recipe couldn't be easier. The soufflé itself only contains four ingredients and is the perfect end to any heavy meal. The toffee sauce adds a sweetness to this otherwise tart dessert.

For the Soufflé:

2-4 cooking apples (depending on size)
2 tablespoons of brown sugar
4 egg whites
3 tablespoons of caster sugar

For the Toffee Sauce:

300ml double cream
85g butter
100g brown sugar

To make the apple puree for the soufflé, peel and cut the apples and place in a pan with the brown sugar over a medium heat. Leave until they have softened into a mush and then sieve whilst still warm. Then leave to cool.
    To make the meringue whisk the egg whites until foam-like and then add the sugar. Whisk until stiff peaks and the fold through 200g of the cooled puree. Place the soufflés into ramekins lined with butter and caster sugar. Bake at 180 degrees C for about 15 minutes, or until the soufflés have risen.
    To make the sauce, heat all the ingredients in a sauce pan on a medium heat until it starts to bubble.
When the soufflés come out of the oven, dust with icing sugar and serve immediately with the sauce.

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