Apple Soufflé

Separate yolks from egg whites, whip egg whites until stiff. Apple halves (peeled, halved, core removed and cavity enlarged) in very little water with 30 g sugar and juice of one lemon, gently roll for a few min until cooked but still firm,

Melt butter in a saucepan over low heat, add flour, then gradually add milk, stirring continuously, until the mixture is smooth, make 1 to 2 min, then remove the saucepan from the heat and let the mixture cool a little.

Fold in 150 g sugar, lemon zest and 4 yolks, fold in the snow.

Preheat the oven to 180 °C, grease a suitable soufflé dish and sprinkle with breadcrumbs, pour in the soufflé mixture (1 to 2 cm high),

fill the cavities in the apple halves with apricot jam and a few currants each, arrange the apple halves on the soufflé mixture, pour the remaining mixture over them, then bake in the oven for 60 minutes, mix the remaining sugar with cinnamon to taste and sprinkle over the soufflé 10 minutes before the end of the baking time,

keep the soufflé in the oven until it is brown and firm. The soufflé also tastes very good cooled down.

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