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    Hot Apple and Calvados Souffle

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    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.

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