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Apple soufflé
1 serving
Stir butter, milk, vanillin, a pinch of salt and put on a heat. In boiling milk, stirring continuously, pour flour and cook until the mass begins to lag behind the walls of the dishes. Mix the apple puree, 80g sugar, 8 egg yolks well and add to the milk mass. Then introduce egg whites into it, whipped with 20g of sugar. Lubricate the mold with butter, fill to 3/4 of the height with a mass, place in a dish with hot water and put in a hot oven. Way you make gravy: Cook syrup from 100g sugar and 300g water and add 500g of peeled, diced apples to it. Cook gravy, remove from the heat and add rum to it.
Stir butter, milk, vanillin, a pinch of salt and put on a heat. In boiling milk, stirring continuously, pour flour and cook until the mass begins to lag behind the walls of the dishes. Mix the apple puree, 80g sugar, 8 egg yolks well and add to the milk mass. Then introduce egg whites into it, whipped with 20g of sugar. Lubricate the mold with butter, fill to 3/4 of the height with a mass, place in a dish with hot water and put in a hot oven. Way you make gravy: Cook syrup from 100g sugar and 300g water and add 500g of peeled, diced apples to it. Cook gravy, remove from the heat and add rum to it.
butter - 100 g, salt to taste, vanilla to taste, apple - 500 g, sugar - 200 g, milk - 500 g, flour - 220 g, eggs - 8 pcs., rum - 50 g
