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Apple soufflé
1 serving
Bake the apples, remove the flesh from them and stir it with 5 spoons of sugar. Put this mass on a porcelain plate, well lubricated with butter, top with apricot or raspberry jam, then foam the proteins beaten with the rest of the sugar and immediately put in a hot oven (200 °) for 30 minutes. The foam should dry on top, and the top of the apple mass should be slightly baked.
Bake the apples, remove the flesh from them and stir it with 5 spoons of sugar. Put this mass on a porcelain plate, well lubricated with butter, top with apricot or raspberry jam, then foam the proteins beaten with the rest of the sugar and immediately put in a hot oven (200 °) for 30 minutes. The foam should dry on top, and the top of the apple mass should be slightly baked.
apple - 1 kg, protein - 4 pcs., Sugar - 300 g, apricot jam - 100 g, or raspberry jam - 100 g
