Apple and Curd Souffle with Blueberry Sauce

Stir through. Fold in sugared snow, fill into buttered and sugared ramekins and bake in a water bath on the stove.

Cut the peeled apple into half-moons, sauté in powdered sugar and butter, extinguish with a dash of white wine, cook and season repeatedly with powdered sugar.

Mash the blueberries with white wine and powdered sugar, strain and spread as a mirror on a flat plate.

Arrange everything on a flat plate and garnish with the remaining blueberries and powdered sugar.

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