Apple and Cinnamon Souffle with Maple Cream

Apple and Cinnamon Souffle with Maple Cream

Apple and Cinnamon Soufflé with Maple Cream   

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

½ cup Three Threes Australian Grown Apple Sauce 

1 tablespoon corn flour 

2 tablespoons maple syrup, plus 1 tablespoon extra 

1 teaspoon cinnamon 

3 egg whites 

¼ cup caster sugar, plus extra for dusting 

Juice of a lemon 

Cooking spray oil 

½ cup cream 

1 green apple, cored and cut into small cubes 

Salad-Ingredients

METHOD

Whisking

1. Preheat oven to 190oC (fan-forced). 

Salad-Assembly

2. In a small saucepan, combine the apple sauce, corn flour, 2 tablespoons maple syrup and cinnamon. Bring mixture to the boil and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Remove from the heat and allow the syrup to cool while you prepare the eggs. 

Blue-Cheese

3. Whisk the egg whites until soft peaks form. Gradually add ¼ cup caster sugar and whisk until stiff peaks form. Fold through the apple mixture and lemon juice. 

Whisking

4. Spray four ramekins with oil and dust lightly with extra sugar. Spoon the soufflé mixture into the dishes until full, place the dishes on a baking tray and bake for 10-12 minutes or until risen and golden. 

Blue-Cheese

5. In a large bowl whisk cream and maple syrup until stiff peaks. Set aside.  

Blue-Cheese

6. Serve soufflés immediately, topped with maple cream and fresh apple 

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