Unlike other souffles this impressive-looking apple and semolina version will hold its shape. I used to make this in Scotland on cold days for a lunchtime dessert for the game hunters — guaranteed to warm them up before they headed outdoors in the Highlands.
If you are taking it to a dinner, it will benefit from a quick warm-up in the oven. The apples are super-soft so can easily be divided into portions. Whipped cream or custard will top off this dessert.
|4||Granny Smith apples (Main)|
|10 g||Butter, melted|
|1 Tbsp||Caster sugar|
|¼ tsp||Vanilla essence|
|1 serving||Whipped cream, to serve|
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- Heat oven to 170C. Butter an ovenproof dish approx 24 x 30cm, and sprinkle with flour to prevent souffle from sticking.
- Line a baking tray with paper and place granny smiths on it, unpeeled. Brush apples with butter and sprinkle over sugar. Bake for 25 minutes until a skewer sinks in easily.
- Place milk, zest and vanilla in a pot. Bring to a simmer. Add second quantity of sugar and cranberries. Slowly pour in semolina, stirring continuously to prevent lumps. Cook for 2 or 3 minutes until mixture thickens. Allow to cool for a few minutes.
- Beat egg yolk into semolina. Beat egg whites on high until stiff but not dry. Fold through semolina mixture. Pour mixture into baking dish, then gently place apples into mixture standing upright.
- Place into preheated oven for 25 minutes until just set, light and fluffy.
- Serve warm with whipped cream.