30 mar

Apple Soufflé

Mrs WH Kook, Narrandera Branch

SERVES 6

6 medium pink lady apples, peeled, cored and chopped

300 ml of water, plus 1 tablespoon extra

85 g caster sugar

1 tablespoon cornflour

3 eggs, separated

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) capacity soufflé dish. Tie a 3 cm high collar of baking paper around rim of dish.

Combine the apples in a saucepan with 300 ml of water. Bring to a simmer, cover the pan and cook for 20 minutes, or until apples are very soft. Stir in the sugar, then remove from the heat and stand to cool slightly.

Combine the cornflour and egg yolks with 1 tablespoon of water to form a smooth paste. Stir into the apple mixture.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Fold the whites into the apple mixture.

Spoon batter into the dish and bake for 20 minutes, or until puffed and golden.