Apple-Pear Soufflé
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 399 mg | (10 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 55 g |
Preparation steps
Preheat the oven to 180°C(approximately 350°F) convection. Peel pears and apples, quarter and core. Cut into wedges and drizzle with lemon juice. For the souffle mixture, separate eggs and beat egg whites and pinch of salt until stiff. Sprinkle in half the sugar and continue beating until the mixture becomes shiny and stiff. Combine flour, remaining sugar and 4 tablespoons milk and stir. Bring the remaining milk in a saucepan to a boil, pour some of it into the dough, mix and pour the rest of the flour mixture into the hot milk. Simmer for approximately 2 minutes, remove from heat and let cool.
Stir in the yolks and fold in the egg whites. In a skillet, melt the butter and sauté the fruit briefly. Sprinkle with the cinnamon and sugar, allow to caramelize and remove from heat. Spread the souffle mixture onto it and bake about 20 minutes in the preheated oven. Remove and serve immediately.
