for 4 person

Apple and nut mixture

1 tbsp	olive oil
2	apples, cut into cubes
60 g	mixed nuts, coarsely chopped
¼ tsp	salt
a little	pepper

Soufflé mixture

50 g	butter
50 g	white flour
2 dl	milk
¼ tsp	garlic powder
¼ tsp	salt
a little	pepper
2	fresh egg yolks
120 g	grated Gruyère
2	fresh egg whites
1 pinch	salt

To serve

2 tbsp	olive oil
1 ½ tbsp	vinegar
¼ tsp	salt
a little	pepper
90 g	baby lettuce

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.

Show complete recipe