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Hot souffle apples with creme fraiche

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The nutmeg gives this fruity after-dinner treat its delicate flavour.
Serves
2
Prep
25 minutes
Cook
30 minutes
Each 142g serving contains (excludes serving suggestion)
KCal
185
Carbs
25.6g
Fibre
1.4g
Protein
4.0g
Fat
7.4g
Saturates
3.70g
Sugars
24.0g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 eating apples
dash lemon juice
1 tsp butter
pinch ground nutmeg
25g caster sugar
1 medium egg, separated
To serve:
2 tbsp light crème fraîche
pinch ground nutmeg
Method
  1. Preheat the oven to 190ºC/gas 5. Slice off the bottom end of the apples, then cut around the top edge of each and scoop out the flesh, leaving about a ½cm border. Brush the cut edges with the lemon juice.
  2. Roughly chop the apple flesh and place in a pan with 1 tbsp water. Cover and simmer for 5-6 minutes or until soft, then push through a sieve.
  3. Beat the butter, nutmeg, sugar and egg yolk through the apple. Meanwhile, whisk the egg white until it forms stiff peaks. Carefully fold through the apple mixture.
  4. Spoon the soufflé mixture into the apples, place on a baking tray and bake for 20-25 minutes until golden and risen. Serve with crème fraiche and a sprinkling of extra nutmeg.
Chefs tips
  • You could use ground cinnamon or ginger in place of nutmeg.
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