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🍰 Poppy Seed Apple Soufflé with Fresh Whipped Cream

485 kcal · 30 min · 4 servings

Ingredients

• 2 Apples (e.g. Gloster)
• 1 Lemon juice (from 1 Lemon)
• 2 tbsp Sugar
• 250 ml Whipping cream
• 1 packet Whipping cream stabilizer
• 50 g Flour
• 50 g soft Butter
• 250 ml Milk
• 60 g ground Poppy seeds
• 1 pinch Salt
• 100 g Sugar
• 5 Eggs (M)
• Butter (and semolina for the soufflé molds)
• Icing sugar (for dusting)
• Strawberries (for decorating)

Instructions

1. 1. Quarter the apples.
2. 2. Peel the apples.
3. 3. Core the apples.
4. 4. Cut the apple pieces into small cubes.
5. 5. Place the apple pieces in a pot.
6. 6. Add lemon juice and sugar.
7. 7. Stew the apples until soft.
8. 8. Stir the mixture vigorously.
9. 9. Let the apple mixture cool down completely.
10. 10. Knead flour and butter into a dough.
11. 11. Add milk, poppy seeds, salt, and 50 grams of sugar to a pot.
12. 12. Bring the milk mixture to a boil.
13. 13. Take the flour-butter mixture in small pieces.
14. 14. Stir the flour-butter pieces into the hot milk using a whisk.
15. 15. Separate the eggs into yolks and whites.
16. 16. Stir the egg yolk quickly into the poppy seed mixture.
17. 17. Let the poppy seed mixture cool down.
18. 18. Butter the soufflé molds.
19. 19. Sprinkle semolina into the soufflé molds.
20. 20. Whip the egg whites with the remaining sugar until stiff.
21. 21. Fold the whipped egg whites into the cooled poppy seed mixture.
22. 22. Fill the mixture into the soufflé molds.
23. 23. Preheat the oven.
24. 24. Bake the soufflés at 200 degrees (Gas level 3-4 or convection 180 degrees).
25. 25. Bake the soufflés for 20 to 30 minutes.
26. 26. Whip the cream with cream stabilizer until stiff.
27. 27. Fold the cooled apple puree into the whipped cream.
28. 28. Dust the finished soufflés immediately with powdered sugar.
29. 29. Serve the soufflés with the apple cream.
30. 30. Decorate the dish with a strawberry.

Nutrition per serving

• kcal: 485
• Protein: 10 g · Fett/Fat: 32 g · Carbs: 38 g