SEASONAL food Sam Henderson
YIELDS: 6 PREP TIME: 30 MIN TOTAL TIME: 45 MIN
COVER STORY
APPLE CRUMBLE SOUFFLÉ The ingredients:
For the soufflé: • ⅔ cup egg whites, (4-5 eggs) • 1 cup apple puree • ⅓ cup sugar • crumble topping For the apple puree: • 5 gala apples, cored, peeled and thinly sliced • 1 cup sugar For the crumble topping: • 3/4 cup plain flour • 4 tablespoons unsalted butter • ⅓ cup granulated sugar • ½ teaspoon cinnamon
For the compote: • 2 granny smith apples, diced small • 3 cups water • juice of one lemon • ½ cup sugar
processor or blender. Blitz until smooth. 3. Pass purée through a fine mesh strainer, cover and set aside or refrigerate if you are doing the preparation in advance.
For assembly (optional): • caramel sauce • vanilla ice cream
The instructions:
For the apple puree: 1. Place apples and sugar in a medium saucepan. Cook over medium-low heat until the apples are soft (about 15 minutes). 2. Cool to room temperature, then place cooked apples in a food
For the crumble topping: 1. Preheat oven to 350˚F. 2. Place flour, butter, sugar, and cinnamon in a medium bowl. Using a fork or pastry cutter, press the ingredients together to coat butter with flour to a coarse sand consistency. 3. Pour the crumbs onto a parchment lined baking sheet in a thin layer. Bake for 15 minutes. Cool completely
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