Home · Recipes · Historical Cookbook · Casseroles

Apple Soufflé

6 servings

Ingredients

• 6 pcs tender apples, peeled, cored
• preserves, for filling (as needed)
• 75 g butter, melted
• 125 g flour
• 0.25 l milk
• 150 g butter, soft
• 6 pcs egg yolks
• 2 tbsp sugar
• lemon zest (a little)
• 6 pcs egg whites

Instructions

1. Peel very tender apples, core them so they remain intact at the stem end, fill with some preserves, and arrange them side by side in a buttered, oven-safe dish.
2. Stir the melted butter with flour and just under ¼ liter of milk over heat until the mixture detaches from the pot, then let it cool.
3. Meanwhile, cream double the amount of butter until soft, stir in egg yolks, sugar, lemon zest, and the stirred mixture.
4. Finally, fold in the firm egg foam and pour over the apples.
5. Immediately place in the oven, bake for 1 hour, and serve in the same dish.

Modernized from a treasured 19th-century German cookbook.