cwahead (10K)

Cinnamon Apple Soufflé

I didn’t believe at first that a soufflé could be made with a Thermomix, but it works! As usual, clean grease-free equipment is required for the egg whites – worth washing it in clean hot soapy water then rinsing and drying before you start: bowl, blade, lid, lid seal, butterfly whisk.

Cinnamon Sugar

Very simple, wonderfully fragrant, and keeps well in a kilner jar.

3 cinnnamon sticks

100 g granulated sugar

  1. Drop cinnamon sticks on the running blades at Speed 10.
  2. Add the sugar. Grind together 10 seconds, or longer if you prefer it finer.


Apple Compôte

4 large eating apples e.g. Braeburn, 500 to 700 g, cored and peeled, quartered

2 Tbsp honey

1 Tbsp sugar

½ vanilla pod, seeds only

75 g water

  1. Chop the apple quarters with the honey, sugar, vanilla and water 30 seconds/Speed 4 – you want to maintain some texture, so stop if done earlier.
  2. Scrape down the sides of the TM bowl with the spatula. Cook 8 minutes/90°C/Speed 1 until the apples are tender.

Crème Pâtissière

Save yourself 20 to 25 minutes stirring every time you make this recipe. Makes about 1 litre of perfect crème pât.

500 g milk

100 g sugar

40 g corn flour

2 eggs

2 egg yolks

1 vanilla pod, seeds only

  1. Cook 7 minutes/90°C/Speed 4. Set aside to cool.


Whisked Egg Whites

8 egg whites

50 g granulated or caster sugar

  1. Insert a grease-free Butterfly Whisk into a clean grease-free TM bowl. Add egg whites and whisk 5 to 6 minutes/37°C/Speed 3 to 4.
  2. Set at Speed 3 to whisk without heat and slowly add the sugar through the hole in the TM lid.


Soufflé assembly

  1. Mix 2 large spoonfuls of crème pâtissière with 1½ large spoonfuls of apple compote and 1 Tbsp cinnamon sugar.
  2. Add one third of the egg whites and slacken the mixture by stirring well together.
  3. Fold in the rest of the egg whites gently.
  4. Fill two large individual twice-buttered and cinnamon sugar-lined ramekins. Run your thumb around the top edge of the ramekins, then bake in a hot oven for about 6 minutes until risen and set.

Repeat egg white whisking and assembly every time 2 soufflés are ordered, using up the remainder of the crème pât and apple compôte as needed. The crème pât and apple compôte will keep well in the fridge for 2 days.



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