Bramley Apple & Calvados Soufflé

1. 1

   Preheat the oven to 200oC/400oF/Gas Mark 4. Brush the melted butter all over the insides of four 150ml/1/4pt ramekin dishes and dust with a little of the caster sugar. Place on a baking tray.

2. 2

   Quarter, core and peel the apples, then thinly slice. Place in a pan with 3 tbsp water and half the sugar. Cover, bring to the boil and cook until soft - about 10 mins. Remove the lid and continue to cook until the mixture is smooth and thick.

3. 3

   Blend the cornflour with a little cold water to make a smooth paste, add to the apple and cook, stirring all the time for 2 mins until the mixture boils and is really thick. Transfer to a bowl and leave to cool.

4. 4

   When the apple is cool, stir in the Calvados and egg yolks. Whisk the egg whites in a clean bowl until they are stiff. Add the remaining sugar and whisk again until thick and shiny. Stir a spoonful of the egg whites into the apple mixture then gently fold in the remainder - be careful not to knock out too much air.

5. 5

   Spoon into the prepared ramekin dishes and level the tops. To ensure a good rise, run your thumb around the edge of the dish making a slight indent in the edge of the mixture. Bake for 10-15 mins or until risen and golden brown on top. Serve immediately, dusted with icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.