Apple Cinnamon Soufflé

Thermomix recipe: Apple Cinnamon Soufflé. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• Butter, for greasing dishes
• Granulated sugar, for coating dishes
• 400 g apples (e.g., Granny Smith or Fuji), peeled, cored, and diced
• 15 g unsalted butter
• 1 tsp ground cinnamon
• 50 g granulated sugar (for apples)
• 300 g full-fat milk
• 50 g granulated sugar (for custard)
• 30 g all-purpose flour
• 3 large egg yolks
• 4 large egg whites
• Pinch of cream of tartar (optional)
• Icing sugar, for dusting (optional)

Instructions

1. Preheat oven to 190°C (375°F). Generously butter four 150-200 ml soufflé dishes and coat evenly with granulated sugar. Place them in the refrigerator to chill.
2. Add the diced apples, 15 g unsalted butter, 1 tsp ground cinnamon, and 50 g granulated sugar (for apples) to the Thermomix bowl. Cook 10 min / 100°C / Speed 1 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow some evaporation.
3. Pause and scrape down the sides of the bowl. Check apple tenderness. If not soft enough, cook for another 2-3 min / 100°C / Speed 1 (Reverse). Transfer the cooked apples to a separate bowl and set aside. Clean and thoroughly dry the Thermomix bowl.
4. Add 300 g full-fat milk, 50 g granulated sugar (for custard), 30 g all-purpose flour, and 3 large egg yolks to the clean bowl. Cook 8 min / 90°C / Speed 3 to create a thick custard base.
5. Add the cooked apples back into the bowl with the custard. Mix 10 sec / Speed 2 (Reverse) to combine the apple mixture with the custard. Transfer this apple custard mixture to a large mixing bowl and let it cool slightly. Clean and thoroughly dry the Thermomix bowl and lid again (this is crucial for whipping egg whites).
6. Insert the butterfly whisk into the impeccably clean and dry bowl. Add 4 large egg whites and a pinch of cream of tartar (if using). Whip 3-4 min / Speed 3.5, or until stiff peaks form. Monitor closely to prevent over-whipping.
7. Gently fold one-third of the whipped egg whites into the apple custard mixture using a spatula to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
8. Spoon the soufflé mixture into the prepared chilled soufflé dishes, filling them almost to the top. Run a thumb around the rim of each dish to create a clean edge; this helps the soufflé rise evenly.
9. Bake for 20-25 minutes, or until golden brown and well-risen. Do not open the oven door during the first 15 minutes of baking.
10. Serve the soufflés immediately, as they will begin to deflate quickly. Dust with a little icing sugar if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.