Thursday, May 7, 2015

Apple Blackberry Soufflés

Aaaah, soufflé!  Light, airy, and wonderful, the soufflé is a welcome guest at any table.  Immediately following the original recipe on this post is my own adaptation from Roger Verge's Entertaining in the French Style.  The book, which was originally published in 1986, features 120 wonderful recipes from the chef and founder of three-star Michelin Moulin de Mougins.  I hope you enjoy!

Original Recipe:
Le Soufflé Léger au Reinettes (light apple soufflés)
Time required:  20 minutes advance preparation
30 minutes preparation and cooking just before serving
Difficulty:  Moderately Difficult
Cost:  Inexpensive
     4 firm, tart apples, such as Granny Smith
     1 tablespoon water
     1/2 cup plus 2 tablespoons superfine sugar
     4 tablespoons unsalted butter
     12 eggs, at room temperature
     1/4 cup plus 2 tablespoons Calvados or other apple brandy *
     Medium saucepan with cover
     Medium skillet
     6 individual soufflé molds
     Baking sheet
     2 mixing bowls
     Rubber spatula
     Paring knife
     Cutting board
     Wooden spoon
***The apples and soufflé molds can be prepared several hours in advance if you prefer.
Peel and core the apples.  Cut 2 apples into quarters and place in a medium saucepan with the water and 2 tablespoons of the sugar.  Cover and cook until the apples begin to break down, stirring with a wooden spoon to produce a compote-like mixture.  Remove from the heat and set aside to cool. 
Cut the remaining apples into 1/4-inch cubes. 
Melt 2 tablespoons of the butter in a medium skillet.  When the butter starts to foam, add the diced apples and sauté over high heat for 3 to 4 minutes.  Set aside to cool.
Soften the remaining 2 tablespoons butter and use it to coat the inside of the soufflé molds.  Pout the 1/4 cup sugar into the first mold and rotate to distribute the sugar over all of the inside surfaces of the mold.  Shake out the excess sugar into the second mold, and continue in this manner until all the molds are dusted with sugar.  Place the soufflé molds on a baking sheet, making sure they are well spaced and not touching each other, chill.
***Twenty-five minutes before serving dessert, preheat the oven to 400 degrees F. 
Separate the egg whites from the yolks, being careful to leave no trace of the yolk in the whites, and place in 2 separate mixing bowls.  Make sure your eggs are room temperature.  The eggs should not be cold, or the whites won't beat well.
Add the remaining 1/4 cup sugar to the yolks and whisk for about 5 minutes, until light and fluffy.  Whisk in the compote and Calvados, blending well.  Gently fold in the diced apples.
Beat the egg whites, at first slowly, then rapidly, until stiff.
Fold one-third of the egg whites into the apple mixture with a rubber spatula.  Gently fold in the remaining egg whites, being careful not to deflate the whites. 
Divide the mixture among the 6 prepared soufflé molds, letting it spill over the rims slightly.  Run your thumb around the rim of each mold to clean it.
Place the soufflés in the preheated oven.  Bake for 3 to 4 minutes; reduce the oven to 300 degrees F.  Continue to bake for 17 minutes longer, and, by all means, do not open the oven!
Remove the soufflés from the oven and place one on each of 6 dessert plated lined with paper doilies or folded linen napkins.  Serve immediately.
*The Calvados in this apple soufflé recipe can be replaced by a pinch of cinnamon.
My Variation:
First, I halved all of the ingredients.  It made enough for 4 soufflés, and then some!
Instead of apple brandy, I used blackberry.

While baking, the individual soufflé molds were placed in a larger baking pan with 1 inch water in it (a tip from my eldest, who is in culinary school).

After the baking was complete, I dusted each soufflé with sugar and topped them with warm blackberry pie filling.
These turned out quite lovely, with a very light and wonderful flavor perfect for any brunch!

To see these included along with my 2015 Mother's Day table set for tea, you my visit the post on my blog Parsimonious Décor Darling by clicking here.

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  1. What an elegant dessert! The brandy must add a wonderful flavor--I like your idea of using blackberry brandy and the pie filling on top.

    1. Thank you so much, Pat! Nice to hear from you. :)

  2. PP, those are just gorgeous! So was your table! Everything tastes even better at a well-set table, I always say.