Apple And Blackberry Meringue Souffles Food

APPLE SOUFFLE

Steps:

• Preheat oven to 400°F.
• Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
• Beat yolks till creamy and thick.
• Add potato starch and salt and beat well.
• Add apple slices and mix to coat slices.
• In a separate bowl, beat egg whites till they stand in peaks.
• Fold whites into apple mixture.
• Coat casserole dish with the oil and place casserole in oven to warm the dish.
• After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
• Serve immediately.
• Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

APPLE AND BLACKBERRY MERINGUE SOUFFLES

Steps:

• Preheat oven to 450° F. and lightly butter two 1-cup ramekins (4 inches in diameter by 1 1/2 inches high).
• In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Beat in hot apple mixture and blackberries until just combined.
• Spoon mixture into ramekins, mounding it in centers, and run a knife around sides, freeing mixture to aid rising. Bake soufflés on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners' sugar.
• Serve soufflés immediately.