Raymond blanc kitchen secrets apple souffle recipe

30-10-2016, 08:26

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Raymond blanc kitchen secrets apple souffle recipe

By Raymond Blanc 12:30 GMT 18 February 2011, updated 12:32 GMT 22 February 2011

I enjoy this comforting pudding, which my mother accustomed to bake frequently after i would be a child. It's very simple to prepare and appears so inviting. The contrast from the fruity baked apples and soft melting souffl is most appealing. Try trickling just a little walnut syrup within the tops from the apples while you serve it children will like it. Read our kitchen Secrets before beginning the recipe. SERVES 4

4 apples, for example Reine de Reinette, Cox’s Orange Pippin or Discovery, stalks intact
60g unsalted butter, melted
60g caster sugar

For That BAKING DISH

10g unsalted butter, melted
20g caster sugar

500ml dairy
1 teaspoon vanilla flavoring
80g caster sugar, plus extra for sprinkling

70g semolina
70g sultanas
4 organic/free-range medium eggs, separated
8 drops of fresh lemon juice
10g unsalted butter

icing sugar for dusting

a 28 x 23cm oblong or 25cm round baking dish about 7cm deep or equivalent about 1.8 litre volume

To organize the apples: preheat the oven to 170C without fan/gas 3(see my Secret below). Wash the apples and pat dry. Brush the apples using the melted butter and roll within the caster sugar to coat throughout. Put on a greased baking tray and bake within the oven for 25–30 minutes, based on ripeness, until almost tender but still holding their shape. Put aside.
To organize the baking dish: meanwhile, grease the baking dish using the melted butter, then sprinkle using the caster sugar. Wipe the rim from the dish having a moist cloth to wash it.
To help make the souffl: heat the oven to 190°C/170C fan/gas 5. Pour the milk right into a saucepan, add some vanilla and produce towards the boil. Lower heat and add 60g from the sugar, the semolina and sultanas. Simmer for around 3 minutes until thickened, whisking constantly to help keep it smooth. Transfer to some large bowl, sprinkle after some sugar to avoid crusting, and let awesome slightly, for 2–3 minutes.
Inside a clean bowl, whisk the egg-whites using the fresh lemon juice until soft peaks form after which gradually add some remaining 20g caster sugar, whisking constantly. Still whisk to stiff peaks. Mix the egg yolks in to the semolina souffl base, then quickly whisk inside a third from the whisked egg-whites to release the mix. Now carefully fold within the remaining egg-whites having a spatula or large metal spoon.
To bake the souffl Pour the mix in to the prepared baking dish and embed the baked apples inside it. Dab a knob of butter on the top of every apple and sprinkle caster sugar evenly over the top of pudding. Bake for twenty five minutes or before the souffl is risen and golden. Serve at the same time, sprinkled with icing sugar.

VARIATIONS Switch the baked apples with cherries, peaches or plums. Stone the fruit, halving peaches and plums, then macerate having a couple of pinches of sugar and 1 tablespoons of eau-de-vie: kirsch for cherries, pche for peaches, mirabelle for plums this softens the fruit slightly.

Our Kitchen SECRETS Preparing In Advance The apples should be pre-baked. The semolina souffl base could be prepared 30 minutes ahead of time and stored warm inside a bain-marie, prepared to whisk in the egg-whites and incorporate right before baking. Step One If you can to show off your oven fan, achieve this here to prevent the apple skins splitting whenever possible. Otherwise bake at 150C fan. Step Two This can steer clear of the souffl sticking with the rim and let it to increase evenly. Step Three Here semolina is replacing the standard pastry cream inside a souffl, epitomising true home cooking. The souffl base should be warm whenever you incorporate the egg-whites to make sure an even result, however it should not be hot or it'll lead them to collapse. You ought to get the high temperature right. Step Four While you fold within the egg-whites, delicately cut and lift the mix using the spatula or spoon to make sure there's the absolute minimum lack of volume and lightness.

Recipe obtained from Kitchen Secrets by Raymond Blanc printed in your soul, Mail on Sunday