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.
Very simple, wonderfully fragrant, and
keeps well in a kilner jar.
3 cinnnamon sticks
100 g granulated sugar
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
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 egg yolks
1 vanilla pod, seeds only
Whisked Egg Whites
8 egg whites
50 g granulated or caster sugar
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.