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Prep time
1 hour
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Cook time
20 minutes
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Serves
4
Author Notes
Introducing a culinary delight crafted by the esteemed Chef Charles Coulombeau of La Maison dans le Parc in Nancy: Apple Soufflé with Orange Coulis. This exquisite dessert embodies Chef Coulombeau's dedication to showcasing seasonal flavors and innovative techniques. With a base of homemade apple compote infused with subtle notes of turmeric and malic acid, each bite transports you to the heart of autumn's bounty. The ethereal texture of the soufflé, delicately balanced with the citrusy tang of fresh orange coulis, is a testament to Chef Coulobmeau's mastery of the pastry arts. Join us on a culinary journey where tradition meets innovation, and indulge in the culinary creations of Chef Charles Coulombeau at La Maison dans le Parc. —damianotrulli
Ingredients
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1kg
homemade apple compote
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60g
cornstarch
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4g
malic acid (or a splash of lemon juice)
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1 pinch
of turmeric
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150g
of the base soufflé
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150g
egg whites
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220g
sugar
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250g
fresh orange juice
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30g
water
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30g
sugar
Directions
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Prepare the Base Soufflé:
In a Thermomix, heat the apple puree to 40 degrees.
Add cornstarch and mix at speed 5 until it reaches 110 degrees.
Then mix at speed for 20 minutes. At the end of cooking, add turmeric and malic acid.
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Prepare the Apple Soufflé:
Mix 150g of the base soufflé with egg whites and sugar to make a meringue.
Gently fold the meringue into a large bowl with the base using a spatula.
Pipe into buttered soufflé molds.
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Bake the soufflés in a preheated oven at 180°C (350°F) for 12-15 minutes, or until risen and golden.
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Prepare the Orange Coulis:
In a saucepan, bring water and sugar to a simmer, then cook for a few moments until syrupy.
Add orange juice and remove from heat. Let it cool.
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Once the soufflés are cooked, pour the chilled orange coulis over the top and serve immediately.
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