Fresh Apple Souffle Recipes

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FRESH APPLE SOUFFLéS



Fresh apple soufflés image

The fresh flavour of these airy apple soufflés is perfectly suited to the lightness of this classic dessert. Serve with a drizzle of caramel sauce or brandy butter if you like.

Categories     Dessert

Time 40m

Yield Serves 6

Number Of Ingredients 12

1 1/2 tablespoon caster sugar
1 (150g) apple, grated coarsely
2 tablespoon water
1 teaspoon lemon rind, finely grated
1 tablespoon apricot jam
2 tablespoon caster sugar, extra
45 gram butter
1 tablespoon plain flour
1 tablespoon cornflour
3/4 cup (180ml) milk
1/4 cup (60ml) apple juice
3 eggs, separated

Steps:

  • Preheat oven to 220°C (200°C fan-forced). Grease six ½ cup (125ml) soufflé dishes. Sprinkle inside of dishes with sugar, shake away excess. Place dishes on oven tray.
  • Stir apple, the water, rind, jam and extra sugar in small saucepan over heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat, simmer, uncovered, without stirring, about 5 minutes or until apple is tender and liquid evaporates. Cool. Spoon apple mixture into dishes.
  • Melt butter in medium saucepan, add flours, stir over medium heat 1 minute. Remove from heat, gradually stir in milk and juice, stirring over high heat until mixture boils and thickens. Transfer mixture to large bowl, stir in egg yolks.
  • Beat egg whites in small bowl with electric mixer until soft peaks form, fold into egg yolk mixture, in two batches. Spoon mixture into dishes.
  • Bake soufflés about 20 minutes or until puffed and lightly browned. Serve immediately.

Nutrition Facts : ServingSize Serves 6

FRESH APPLESAUCE



Fresh Applesauce image

Just a plain and simple applesauce to serve with latkes.

Provided by Rachel

Categories     Side Dish     Applesauce Recipes

Time 45m

Yield 8

Number Of Ingredients 4

3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 tablespoon lemon juice

Steps:

  • Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
  • Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 48.6 g, Fat 0.3 g, Fiber 4.1 g, Protein 0.5 g, Sodium 4.8 mg, Sugar 42.7 g

SPICED SOUFFLé CREPE WITH SAUTéED APPLES



Spiced Soufflé Crepe With Sautéed Apples image

Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored and quartered
3/4 cup, plus 2 tablespoons, sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup, plus 1 tablespoon, cake flour
Salt
2 cups whole milk, at room temperature
Confectioners' sugar, for dusting
Vanilla ice cream or creme
fraîche (optional)

Steps:

  • Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
  • In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
  • Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
  • Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams

FRESH APPLESAUCE



Fresh Applesauce image

From Cottonwood, Arizona, Mary Ann Gove shares her special recipe for no-cook applesauce. "It's extra-healthy since no nutrients are lost in cooking," she notes. "Honey makes it sweet enough to satisfy as dessert."

Provided by Taste of Home

Time 5m

Yield 2 servings.

Number Of Ingredients 4

1/3 cup unsweetened apple juice
3/4 pound tart apples, peeled and quartered
1 tablespoon honey
1/4 teaspoon ground cinnamon

Steps:

  • In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl. Cover and refrigerate until serving.

Nutrition Facts : Calories 153 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 5g fiber), Protein 0 protein.

APPLE-ROSEMARY SOUFFLE



Apple-Rosemary Souffle image

Sweet souffles are nothing more than beaten egg whites folded into a base, which can be made of pastry cream, chocolate or fruit puree, and baked. In this souffle, the base is thick caramelized applesauce highlighted subtly with rosemary. Once these souffles are risen and ready, they must be rushed to the table because they begin to fall immediately.

Provided by Food Network

Categories     dessert

Time 1h25m

Number Of Ingredients 18

About 2 tablespoons unsalted butter, softened, for the ramekins
2 tablespoons sugar for the ramekins
2 4-inch sprigs fresh rosemary
3/4 cup plus 2 tablespoons sugar
2 tablespoons unsalted butter
2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice
1 2-inch piece cinnamon stick
1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
1 tablespoon finely chopped fresh ginger
3 large egg yolks
Optional: 2 tablespoons Calvados or Cognac
6 large egg whites
1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows)
2 cups herb-infused whole milk (recipe follows)
1/2 cup sugar
6 large egg yolks
2 cups whole milk, plus an additional 2 tablespoons if needed
Your choice of herb (see in main souffle recipe above)

Steps:

  • 1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan.
  • 2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.)
  • 3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature.
  • 4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.
  • 1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water.
  • 2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days.
  • Pour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.

APPLE SOUFFLE



Apple Souffle image

A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver.

Provided by Chef Kate

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

6 apples, cored, peeled
1 lemon, juice of
2 tablespoons sugar
1 teaspoon cinnamon
6 eggs, separated
1 tablespoon potato starch
1 pinch kosher salt
2 tablespoons canola oil (or other unflavored oil)

Steps:

  • Preheat oven to 400°F.
  • Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
  • Beat yolks till creamy and thick.
  • Add potato starch and salt and beat well.
  • Add apple slices and mix to coat slices.
  • In a separate bowl, beat egg whites till they stand in peaks.
  • Fold whites into apple mixture.
  • Coat casserole dish with the oil and place casserole in oven to warm the dish.
  • After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
  • Serve immediately.
  • Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

Nutrition Facts : Calories 317.5, Fat 14.8, SaturatedFat 2.9, Cholesterol 317.2, Sodium 145.1, Carbohydrate 39, Fiber 5.5, Sugar 28.8, Protein 10.2

FLUFFY APPLE MOUSSE



Fluffy Apple Mousse image

One blogger's apple crepe filling gone wrong and a wonderful discovery is made. An amazing alternative to the ubiquitous chocolate mousse! The recipe calls for 6 egg yolks but no egg whites. I hate freezing egg whites, they always get lost in my TARDIS of a freezer, so I make a Pavlova with the whites and use the mouse as a filling. Good, huh? Pardon me while I pat myself on the back for my ingenuity....

Provided by Mirj2338

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 egg yolks
9 tablespoons sugar
1 cup fresh apple juice
2 tablespoons lemon juice
400 ml whipping cream
2 granny smith apples
3 tablespoons sugar
2 tablespoons butter

Steps:

  • To make the mousse:.
  • In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
  • Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
  • Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.
  • In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches
  • To make the caramalized apple:.
  • Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.
  • Putting it all together:.
  • Pour into the serving cups, over fresh diced apple or caramelized apple, if you've got a sweet tooth.
  • Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.

Nutrition Facts : Calories 444.1, Fat 31.5, SaturatedFat 18.5, Cholesterol 285.9, Sodium 60.5, Carbohydrate 39.1, Fiber 1.2, Sugar 34.7, Protein 3.9

PEAR AND APPLE SOUFFLé



Pear and Apple Soufflé image

Fruit soufflés are dramatic and impressive yet so easy to make. This one will impress everyone at your table. Make the fruit puree well in advance, and beat the egg whites before you sit down to dinner. Then, when you're too full to eat anything more, fold the two together and put the soufflés in the oven. Just when you're beginning to think you could eat a little dessert, they'll be ready.

Provided by Martha Rose Shulman

Categories     dessert

Time 1h45m

Yield Serves six

Number Of Ingredients 9

Juice of 1/2 lemon
1 pound apples, peeled, cored and diced
1 1/2 pounds ripe, juicy pears, peeled, cored and diced
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon powdered ginger
Butter for the ramekin (or ramekins)
8 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.
  • Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).
  • In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.
  • Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 31 grams, TransFat 0 grams

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From abeautifulplate.com


APPLE SOUFFLé WITH CINNAMON CRèME ANGLAISE - HEALTHY LIVING …
Bake for 30 minutes. Do not open the oven while they are baking. Serve immediately with Cinnamon crème anglaise. In a heavy bottomed sauce pan, combine the milk and cinnamon stick. Bring the mixture to a boil, turn off the heat and let the flavors steep for 15-30 minutes. In a separate bowl, combine the egg yolks and sugar.
From healthylivingmarket.com


FRESH APPLE SOUFFLé | FRESH APPLES, SOUFFLE, FOOD
Oct 8, 2013 - This Pin was discovered by Deborah Hennngton. Discover (and save!) your own Pins on Pinterest
From pinterest.com


APPLE SOUFFLE - BIGOVEN.COM
Slice off the stalk end of six apples. Then cut around the top edge of each apple and scoop out the flesh, leaving about 1cm border. Brush all the cut edges of the apple cups with lemon juice to prevent discolouration. Roughly chop the flesh and place in a pan with one tablespoon of water. Cover and cook for 5-8 minutes until the apples are ...
From bigoven.com


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