Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apple and nut mixture
Soufflé mixture
To serve
Utensils
4 ramekins, approx. 300 ml each, greased and floured
How it's done
Apple and nut mixture
Heat the oil in a non-stick frying pan. Add the apples and nuts, season, fry for approx. 5 mins., stirring occasionally. Put the apple and nut mixture to one side.
Preparation
Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
Soufflé mixture
Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Bring the milk to the boil with the garlic powder, salt and pepper, pour into the flour, stir to form a thick paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth. Stir in the cheese. Beat the egg whites with the salt until stiff. Stir approx. ¼ of the egg whites into the egg yolk mixture using a whisk, carefully fold in the remainder of the egg whites and half of the apple and nut mixture using a rubber spatula. Divide the soufflé mixture between the prepared ramekins. Place on the hot tray in the oven.
To bake
Approx. 25 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse.
To serve
Mix the oil and vinegar in a bowl, season. Add the baby lettuce and the remainder of the apple and nut mixture, mix together. Serve the salad with the soufflés.
| Tip: | Fry 4 sprigs of torn thyme with the apples. |
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