Baked Apples in a Semolina Soufflé

A comforting pudding featuring butter-coated baked apples nestled within a light, melting semolina soufflé and dusted with icing sugar.

Vegetarian Dessert French Apple Soufflé

Estimated Nutrition

Calories

595.1

kcal / serving

2380.5 kcal total

Carbs

77.8g

per serving

311.2 g total

Fat

25.7g

per serving

102.8 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For coating apples

100

Caster Sugar

Plus extra for sprinkling

drop

Vanilla Extract

Icing Sugar

To serve

Dairy

Unsalted Butter

For the apples

Unsalted Butter

For greasing and topping the soufflé

500

Whole Milk

Fruits

piece

Apple

Stalks intact, preferably Blenheim Orange or Chivers Delight

Sultana

drop

Lemon Juice

For the egg whites

GrainsCereals

Semolina

Liquids

tbsp

Calvados

Optional apple brandy

Other

piece

Medium Egg

Separated

Method

Transfer to dish, add apples, sprinkle with sugar, and bake at 190°C for 25 minutes.

Mix yolks into milk mixture and gently fold in the egg whites.

Whisk egg whites with lemon juice and 20g sugar into stiff peaks.

Preheat the oven to 170°C and grease a tray with butter.

Boil milk with vanilla, then simmer with 60g sugar, semolina, sultanas, and calvados until thick.

Brush apples with melted butter, coat in sugar, and bake for 30 minutes.

Grease a baking dish with 10g melted butter and sprinkle with 20g sugar.

Increase oven temperature to 190°C.