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Cold soufflé of crushed granny smith apples with caramel and hazelnuts


Ingredients:10 people
  • Granny-Smith apples
    2 kg 300
  • egg whites
    5
  • butter
    50g
  • caster sugar
    500 g
  • chopped hazelnuts
    150 g


Preparation:
  • Preparation time:20 minutes
  • Cooking time:45 minutes


Prepare a caramel (well colored) and line each 10 cm charlotte mould.

In a baking sheet put the peeled and seeded apples* into quarters with a little butter, (keep 3 apples for decoration) and caster sugar (400 g), put in the oven, when the apples are melting, remove them on a work surface and coarsely crush them with a knife.

Whip the egg whites until very stiff and gently fold them into the apple mixture using a spatula.

Fill the molds with the device up to 1 cm from the edge.

Bake in the oven (200°C) in a bain-marie. About 20 to 25 minutes, let cool and store in a cold place.

Peel and core the 3 apples, cut them into strips and brown them in a pan with butter and sugar.

Gently turn out on a cold plate 30 minutes before.

Drizzle with caramel, sprinkle with chopped hazelnuts and garnish with caramelized apple slices.

* Starking or Granny Smith

Cold soufflé of crushed granny smith apples with caramel and hazelnuts