Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Hot Apple and Calvados Souffle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Hot Apple and Calvados Souffle

    Makes: Makes 3 individual soufflés


    • 2 tablespoons melted butter
    • 55g caster sugar, plus extra for dusting ramekins
    • 1-2 Bramley apples, enough to yield 150g of apple purée
    • 1 tablespoon calvados
    • 2 teaspoons corn flour
    • 2 medium egg whites


    1. Brush 3 ramekins with melted butter, up to their rim. Sprinkle all over with caster sugar. Set aside.
    2. Peel, core and dice the apples. Put in a small pan with 3 tablespoons of water, cover and gently cook until they have dissolved into a soft purée. Weigh out 150g of the apple purée (you will have plenty left over) and return to a clean pan with half the sugar.
    3. Stir the calvados into the corn flour, then mix together with the 150g of apple purée. Boil, stirring constantly for 1-2 minutes, until the mixture has thickened and looks slightly translucent. Transfer to a bowl, cover and set aside until needed.
    4. Shortly before serving, preheat the oven, containing a baking sheet, to 220°C/gas 7.
    5. After you have eaten your main course, whisk the egg whites in a clean bowl. Once they form soft peaks, add the remaining sugar and continue to whisk until glossy.
    6. Whisk a third of the egg white into the apple purée then, using a metal spoon, fold in the remaining egg white. Spoon the mixture into the ramekins and bake for 6-7 minutes. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars