Recipe for apple soufflé with apple compote
Delicious, warm, and fluffy apple soufflé.
The dish is based on the theme [ APPLE – CREAM – BREADCRUMBS ] – where chef Jesper Vollmer in the book; “Two Sides of the Same Flavor” tries to show that everyday food and guest food can be made from the same, high-quality ingredients. The concept is that you can get two recipes from one shopping list – one being rustic (Apple cake for everyday) and the other upgraded either in preparation or presentation.
Jesper Vollmer says the following about the recipe:
“Here, grandma’s classic apple cake is transformed into a warm and fluffy apple soufflé. The taste and sensation of the characteristic crunchy apple cake breadcrumbs come from the sides of the soufflé molds, which are coated with butter and sprinkled with breadcrumbs. The idea is that when the first spoonful is taken from the soufflé, a good dollop of apple compote is placed into the warm soufflé. It’s a fun sensation to eat something that is both burning hot and ice-cold at the same time.”
Apple Soufflé with Apple Compote
Equipment
- Ramekin (Soufflé Dish)
- Brush
- Potato Peeler
- Pot
- Frying Pan
- Bowl
- Whisk
- Oven
Ingredients
- 50 gram Butter
- 50 gram Wheat Flour
- 200 gram Milk
- 100 gram Apple Compote See below
- 50 gram Sugar
- 5 pcs. Egg Yolk
- 5 pcs. egg white
- 8 gram Powdered Sugar For sprinkling
APPLE COMPOTE
- 1 kg Apples Cooking apples
- 0.5 pcs. Vanilla Pod The seeds
- 200 gram Sugar
- 45 gram Water
APPLE CAKE RASPE
- 25 gram Butter
- 150 gram Grate
- 100 gram Sugar
Instructions
EQUIPMENT: 4 individual soufflé dishes or ramekins
COMPOTE
- Peel the apples, remove the core, and cut the apples into smaller pieces.
- Scrape the seeds out of the vanilla pod.
- Put the apples, sugar, vanilla seeds, and water in a small pot and let it simmer into a compote under a lid.
- Chill until serving.
APPLE CAKE BREADCRUMBS
- Melt the butter in a pan and fry the breadcrumbs and sugar together until it turns golden.
- Stir occasionally.
- Transfer everything onto a piece of baking paper and let it cool.
- Once cold, crush it slightly by shaking it in a container with a lid so there are no large lumps.
- Butter the soufflé dishes with some soft butter and use a brush to create vertical stripes of butter up along the sides.
- This will help the soufflés rise evenly upwards.
- Sprinkle the inside of the dishes with the apple cake breadcrumbs.
- Place the dishes in the fridge so the butter gets completely cold.
THE SOUFFLÉ
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Melt the butter in a small pot.
- Add the flour and cook together as in a classic roux, while whisking.
- Mix the milk with half of the sugar and the apple compote and add it to the pot.
- Whisk the roux mixture over the heat and set the pot aside.
- When the mixture has cooled slightly, transfer it to a larger bowl.
- Whisk the egg yolks into the batter.
- Whisk the egg whites stiff in a bowl with the remaining half of the sugar.
- Gently fold the egg whites into the batter without knocking too much air out.
- Distribute the batter into the soufflé dishes all the way to the rim.
- Scrape any excess batter off with a spatula or knife, so the soufflés are completely even.
- Use your thumb and forefinger to create a 'gutter' around the rim, so it is free of soufflé mixture.
- This prevents it from baking onto the side and thus aids in rising evenly.
- Bake the soufflés in the hot oven for about 12 minutes.
- Sprinkle with powdered sugar as soon as they come out, and serve immediately with the rest of the apple compote on the side.
- Once you have taken the first bite of the soufflé, you can add some compote inside and then eat the warm soufflé with the cold compote.