Best 4 Fresh Apple Soufflés Recipes

FRESH APPLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Beat together the oil, eggs, vanilla and sugar.
• Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins.
• Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

FRESH APPLE SOUFFLE'

Steps:

• 1. In a saucepan over high heat, heat apples and water to boiling. Reduce heat to low. Cover and simmer until apples are tender (about 10 minutes)
• 2. Stir in sugar, cinnamon and flavoring. Remove saucepan from heat and cool apple mixture in the refrigerator for 10 minutes. Meanwhile preheat oven to 450'.
• 3. In large mixer bowl beat egg whites until stiff peaks form. Gently fold cooled apple mixture into into beaten egg whites. Spoon mixture into a 2 quart souffle' dish.
• 4. Bake 15- 20 minutes until souffle is puffed and browned. Sprinkle confectioners' sugar over top of souffle'. Serve immediately. Enjoy !

APPLE SOUFFLE

Steps:

• Preheat oven to 400°F.
• Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
• Beat yolks till creamy and thick.
• Add potato starch and salt and beat well.
• Add apple slices and mix to coat slices.
• In a separate bowl, beat egg whites till they stand in peaks.
• Fold whites into apple mixture.
• Coat casserole dish with the oil and place casserole in oven to warm the dish.
• After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
• Serve immediately.
• Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

PEAR AND APPLE SOUFFLé

Steps:

• Fill a bowl with water, and add the juice of 1/2 lemon. Place the fruit in the water as you prepare it. When all of the fruit is prepared, drain and transfer to a large, heavy saucepan. Add 1 tablespoon of the sugar, the vanilla and ginger, and 2 tablespoons water. Bring to a simmer over medium heat. Stir, and then turn the heat down to low, cover and simmer, stirring often, for 20 minutes. Uncover and continue to simmer for another 30 to 40 minutes, stirring often, until the fruit is very soft and beginning to stick to the pan. It may or may not look like applesauce, depending on the texture of the apples and pears that you used (Granny Smith apples, for example, will break down, whereas Galas will not). Remove from the heat, and transfer to a food processor fitted with the steel blade. Puree until smooth. Transfer to a large bowl, and allow to cool.
• Preheat the oven to 425 degrees with the rack adjusted to the lowest position. Butter one 2-quart soufflé dish or six 6-ounce ramekins and dust with sugar (use about 1 1/2 tablespoons of the sugar).
• In the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the egg whites on low speed for one minute or until they foam. Add the cream of tartar, and continue to beat on low speed for one minute. Turn the speed to medium, and slowly stream in the remaining sugar while you continue to beat until there are firm, satiny peaks. Be careful not to overbeat.
• Fold one third of the egg whites into the apple-pear puree to lighten it. Fold in the rest. Gently spoon into the ramekins or the soufflé dish, mounding it up over the top. Put the ramekins on a baking sheet, and place in the oven. Bake individual soufflés for about 10 minutes, until puffed and golden. They should still be runny on the inside. Bake a large soufflé for 15 to 20 minutes. Serve at once.