Miss Chef® Apple Soufflé

1. Remove the butter from the fridge an hour beforehand.
2. Wash the apples and hollow them out. Set the hollow apples to one side and cut the flesh into large cubes
3. Put the apple cubes into a saucepan with 2 tablespoons of water, cover and simmer until you have a sauce. Blend and chill.
4. Add the egg yolks to the sauce, and use a whisk to combine.
5. Brush the inside of the hollowed-out apples with butter to help the soufflé to rise, brush the butter from the bottom upwards, not forgetting the rims.
6. Put one heaped tablespoon of sugar into each apple and spread it up the inside to cover the whole surface. Put them to one side, keeping them at room temperature.
7. Whisk the eggs into snowy peaks adding the sugar when peaks have already formed but are not yet too firm.
8. Gently lift and fold the egg whites into the apple mixture with a spatula. Fill the hollowed-out apples to the brim and smooth the top (without touching the rims).
9. Place the apples on a baking sheet covered with baking paper. Heat the oven to 200°C on a conventional setting, do not use fan-assisted settings. Cook for 12 minutes at the bottom of the oven so that the top of the soufflé in the middle. Serve immediately.

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