Baked Apples in a Semolina Soufflé

Recipe from 'Kitchen Secrets' by Raymond Blanc. Click here to purchase book.

I adore this comforting pudding, which my mother used to bake often when I was a child. It is very easy to prepare and looks so inviting. The contrast of the fruity baked apples and soft melting soufflé is most appealing. Try trickling a little maple syrup over the tops of the apples as you serve it; children will love it.

Special equipment28 x 23cm Oval or 25cm round baking dish (7cm deep).

MAIN Applsemosouff

Ingredients Required

For the baked apples
4 Large apples, (Reine de Reinette, Cox's Orange, Pippins or Discovery) stalks intact
60g Unsalted butter, room temperature
60g Caster sugar
For the semolina soufflé
500ml Whole milk (organic)
2 drops Vanilla syrup (*1)
80g Caster sugar
70g Semolina
70g Sultanas
4 Medium eggs, (organic or free range) seperated
8 drops Lemon juice
10g Unsalted butter
To finish
2 tbsp Caster sugar for sprinkling over the top
For preaparing the baking dish
10g Unsalted butter, melted
20g Caster sugar

Cooking Method

To prepare the apples

Preheat the oven (without fan) to 170ºC/Gas 31. Wash the apples and pat dry. Brush the apples with the melted butter and roll in the caster sugar to coat all over. Place on a greased baking tray and bake in the oven for 25–30 minutes, according to ripeness, until almost tender and still holding their shape. Set aside.

To prepare the dish

Meanwhile, grease the baking dish with the melted butter, then sprinkle with the caster sugar. Wipe the rim of the dish with a damp cloth to clean it (*2).

To make the soufflé

Heat the oven to 190°C/Gas 5. Pour the milk into a saucepan, add the vanilla and bring to the boil. Lower the heat and add 60g of the sugar, the semolina (*3) and sultanas. Simmer for about 3 minutes until thickened, whisking constantly to keep it smooth. Transfer to a large bowl, sprinkle with a little sugar to prevent crusting, and let cool slightly, for 2–3 minutes (*4). In a clean bowl, whisk the egg whites with the lemon juice until soft peaks form and then slowly add the remaining 20g caster sugar, whisking constantly. Continue to whisk to stiff peaks. Mix the egg yolks into the semolina soufflé base, then briskly whisk in a third of the whisked egg whites to loosen the mixture. Now carefully fold in the remaining egg whites with a spatula or large metal spoon (*5).

To bake the soufflé

Pour the mixture into the prepared baking dish and embed the baked apples in it. Dab a knob of butter on top of each apple and sprinkle caster sugar evenly over the surface of the pudding. Bake for 25 minutes or until the soufflé is risen and golden. Serve at once, sprinkled with icing sugar.


Kitchen Secrets

Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury. 

Click here to purchase book.

Recipe © Raymond Blanc 2011.

Photograph © Jean Cazals 2011.