Name: Caramelised apple and Calvados soufflés
Yield: 4
Ingredients: Souffle; 330 ml milk; 3 pieces of lemon rind, removed with a peeler; 80 gm caster sugar, plus extra for moulds; 50 gm plain flour (1/3 cup); 20 gm soft butter, plus extra for greasing; 20 ml Calvados; 2 eggs, separated; 1 Granny Smith apple, thinly sliced crossways using a mandolin; For dusting: pure icing sugar; Caramelised apple; 40 g butter; 4 Granny Smith apples, peeled, cored and cut into eighths; 100 gm pure icing sugar; 30 ml Calvados; 50 ml pouring cream

Ingredients

Souffle

330 ml milk

3 pieces of lemon rind, removed with a peeler

80 gm caster sugar, plus extra for moulds

50 gm plain flour (1/3 cup)

20 gm soft butter, plus extra for greasing

20 ml Calvados

2 eggs, separated

1 Granny Smith apple, thinly sliced crossways using a mandolin

For dusting: pure icing sugar

Caramelised apple

40 g butter

4 Granny Smith apples, peeled, cored and cut into eighths

100 gm pure icing sugar

30 ml Calvados

50 ml pouring cream

Method

Main

1.For caramelised apple, heat butter in a frying pan over medium-high heat, add apples and cook for 3-4 minutes on each side or until golden. Sieve over icing sugar, toss to coat and cook for another 8-10 minutes, tossing occasionally, until caramelised. Add Calvados, simmer for 2 minutes or until reduced, add cream and cook for one minute or until thick. Divide among four buttered and sugared 1 cup-capacity ceramic moulds and set aside.

2.Preheat oven to 180C. Heat 250ml (1 cup) milk and lemon rind in a small saucepan and bring just to the boil over medium heat. Meanwhile, combine 60gm sugar, flour and remaining milk in a bowl and whisk until smooth. Pour over milk mixture, whisk to combine and return to pan. Whisk over medium heat for 1 minute or until thick, remove from heat, remove lemon rind, add butter and mix to combine. Stand for 5 minutes, add Calvados and egg yolks and whisk to combine.

3.Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhites into mixture until just combined, then fold through remaining eggwhite mixture. Divide among ramekins, smooth tops and run finger around edges. Top with a thin slice of apple and bake for 15-20 minutes or until risen and golden. Serve dusted with icing sugar.