[usr 4]
Prepare the grape and curry sauce:in a colander, wash the grapes under running water. Put them in a saucepan, over very low heat, with the water, honey, ginger, salt and 3 turns of the pepper mill and cook them for about 15 minutes until the fruit is well swollen. Drain them in a salad bowl, remove the slices of ginger and return the juice to the saucepan. Then add the curry and cornstarch. Bring to a boil and pour over the grapes. Keep for 2 hours in the refrigerator.
Preheat the oven to 180°C.
Prepare the streusel*. Put it on a baking sheet lined with parchment paper and bake for 18-20 minutes.
Prepare the soufflé mixture:grate the lemon zest and squeeze the juice. Crack the eggs and separate the whites from the yolks. Make a pastry cream with the milk, egg yolks, cornstarch, 100 g of sugar, cinnamon and zest.
Whip the egg whites with the remaining sugar (25 g) and the lemon juice. Boil the cream and then add the whipped egg whites.
Butter and powder with sugar 8 molds of 10 cm in diameter. Distribute in each mold, first the cooked streusel and then the soufflé mixture.
Put the 8 molds in the oven at 180°C for 25 to 30 minutes. Check the doneness with a knife, it should come out clean.
8. Peel and cut the apples into cubes, lemon them and add them to the grape and curry sauce on each soufflé and serve immediately.
*Streusel or crumble batter (500 g): 125 g cold butter, 125 g caster sugar, 2.5 g fine salt, 125 g flour, 125 g ground almonds.
Cut the butter into small pieces about 1.5 cm across. Put them in a bowl with the sugar, salt, flour and almond powder. With a wooden spoon, mix and knead until you get a coarse semolina called "streusel". Store the dough on a plate in the refrigerator (4°C).
Recipe by Pierre Hermé "Larousse des Desserts"
