Michelle's Freefrom Bramley Apple and Grand Marnier Soufflé
Gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
Even competent cooks tend to shy away from soufflés which is really a shame as they are not difficult to make. As long as you put in enough egg whites they will rise reliably! You can also make the soufflé in advance and ‘hold’ it in the fridge until you are ready to bake it.
- 570g / 1¼ lb cored, but not peeled, sharp cooking apples
- 85g / 3 oz goat butter or dairy-free spread
- 40g / 1½ oz pale muscovado (raw) sugar
- 1 level tsp cornflour (cornstarch)
- 250ml / 1 cup Grand Marnier or Cointreau
- 5 egg yolks
- 7 egg whites
- Heat the oven to 180C/350F/GasMark 4.
- Pureé the apples in a food processor.
- Melt the butter or spread in a heavy saucepan and add the apple and the sugar.
- Cook, covered, over a very gentle heat for 10–15 minutes or until the apples are totally cooked and mushed.
- Sprinkle the cornflour (cornstarch) over the apples and mix in thoroughly.
- Continue to cook gently until the mixture thickens slightly then remove from the heat and stir in the liqueur.
- Separate the eggs and stir the egg yolks into the mixture.
- Whisk the egg whites until they hold their shape but are not peaky.
- Stir one-third of the egg whites into the apple mixture then fold in the remains.
- Spoon into a 17/18cm (7") soufflé dish or individual ramekin dishes. The mixture should come just to the top of the bowl so as it cooks it rises above it.
- At this point you can put them in the fridge to ‘hold’ for a couple of hours.
- To cook, bake for 30 minutes for the soufflé dish or 10–15 minutes for the individual dishes – in each case the soufflé should be puffed and golden but still slightly runny in the middle.
- Serve at once.
Serves 6 – per portion
347cals – 6g protein
15g total fat – 7.8g sat /
4.6 mono / 1g poly
26.6g carbohydrate of which 24g sugar
160mg sodium / 0.4g salt
Good Source of:
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