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 equipment: 28 x 23cm Oval or 25cm round baking dish (7cm deep).
|For the baked apples|
|4||Large apples, (Reine de Reinette, Cox's Orange, Pippins or Discovery) stalks intact|
|60g||Unsalted butter, room temperature|
|For the semolina soufflé|
|500ml||Whole milk (organic)|
|2 drops||Vanilla syrup (*1)|
|4||Medium eggs, (organic or free range) seperated|
|8 drops||Lemon juice|
|2 tbsp||Caster sugar for sprinkling over the top|
|For preaparing the baking dish|
|10g||Unsalted butter, melted|
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.
Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2011.