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1
Preheat the oven to 190C/375F/gas 5.
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2
Bring the Large eggs to room temperature before you whisk them to give more volume.
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3
Slice off the stalk end of six apples.
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4
Then cut around the top edge of each apple and scoop out the flesh, leaving about 1cm border.
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5
Brush all the cut edges of the apple c. with lemon juice to prevent discolouration.
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6
Roughly chop the flesh and place in a pan with one Tbsp.
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7
of water.
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8
Cover and cook for 5-8 min till the apples are softened.
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9
Remove from the heat and press through a sieve into a bowl.
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10
Beat the butter into the apple puree, then stir in the cinnamon, sugar and egg yolks.
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11
In a clean, dry, grease-free bowl whisk the egg whites till stiff and dry.
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12
Fold a quarter into the apple mix, then mix in the remainder using a metal spoon, cutting through the mix till proportionately mixed.
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13
Place the apple c. in an ovenproof dish, using scrunched foil to keep them stable, if necessary.
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14
Carefully spoon in the souffle mix and bake for 20-25 min till well risen and golden.
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15
Make the caramelised apples: Peel, core and quarter the remaining apples, then cut each quarter into four slices.
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16
Heat the butter in a shallow pan, add in the apples and cook quickly, turning once, till light golden brown.
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17
Stir in the sugar, lemon rind and juice and simmer for a few min till syrupy.
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18
Keep hot till the souffles are ready.
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19
If using brandy or possibly Calvados, add in it to the caramelised apples, ignite carefully and serve when the flames have disappeared.
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20
Place one apple souffle on each hot serving plate with a small pile of the warm caramelised apples and some cream.
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21
Dust the souffles with icing sugar and serve immediately.
