Sweet Apple Souffles
Instructions:
Apples of many varieties grow well in the Basque country’s cool climate. Most
apples are made into apple cider, a popular alcoholic drink. These sweet omelets
from Donostia are served as snacks in the afternoon, or as dessert after a main
meal. These are also good made with pears
4 TBS butter or margarine, melted
4 TBS firm-packed dark brown sugar
2 tsp cinnamon
2 apples, Granny Smith or similar
tart/sweet, peeled, cored, and
thinly sliced into wedges
6 eggs, separated
2⁄3 cup cream
pinch of salt
pinch of baking powder
4 fresh lemon wedges
4 tsp raspberry or other fruit jam
- Butter thoroughly four small baking dishes (about 5 inches in diameter). Mix brown sugar and cinnamon; distribute among baking dishes.
- Arrange apple wedges over the sugar and cinnamon. Whip egg whites until stiff. Set aside.
- Blend well the egg yolks, cream, salt, and baking powder. Fold yolk mixture carefully into the egg whites.
- Gently spoon batter over apples.
- Bake in preheated oven at 4008F for 20–25 minutes, or until golden brown and test done.
- Lightly squeeze a lemon over each souffle , and keep the lemon on the side as garnish.
- Top with 1 teaspoon jam.
- Serve hot in the baking dishes.