Gluten Free Apple and Cider Souffles

0
Average: 0 (0 votes)
(0 votes)
Gluten Free Apple and Cider Souffles
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 8 h.
Ready in
Calories:
442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie442 kcal(21 %)
Protein4.93 g(5 %)
Fat25.63 g(22 %)
Carbohydrates49.77 g(33 %)
Sugar added25.15 g(101 %)
Roughage2.72 g(9 %)
Vitamin A151.31 mg(18,914 %)
Vitamin D0.56 μg(3 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.02 mg(9 %)
Vitamin B₆0.05 mg(4 %)
Folate4.88 μg(2 %)
Pantothenic acid0.26 mg(4 %)
Biotin3.29 μg(7 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C9.78 mg(10 %)
Potassium171.88 mg(4 %)
Calcium103.98 mg(10 %)
Magnesium9.87 mg(3 %)
Iron0.23 mg(2 %)
Iodine17.5 μg(9 %)
Zinc0.13 mg(2 %)
Saturated fatty acids16.26 g
Cholesterol68.72 mg
Author of this recipe:

Ingredients

for
6
Ingredients
4
crisp, green Apple (peeled, cored and chopped)
1 ½ cups
1
unwaxed lemon (grated zest and juice)
¾ cup
superfine caster sugar
cup
4
To decorate
cup
cream (38% fat)
grated lemon zest

Preparation steps

1.
Put the apples, cider, lemon zest, juice and sugar in a pan and bring to a boil, stirring. Simmer gently for about 15 minutes until the apples are tender. Remove from the heat and cool slightly.
2.
Push the mixture through a sieve and leave until completely cold.
3.
Cut 6 pieces of non-stick baking paper measuring 18cm x 30cm|7" x 12" and fold each in half along its length to 9cm x 30cm|3½" x 12". Fold one of the long edges over 2.5cm|1".
4.
Wrap each collar around the ramekins, keeping the fold to the base and hold them in place with a rubber band.
5.
Whisk the creme fraiche until it starts to thicken.
6.
Whisk the egg whites until stiff.
7.
Fold 1/3 of the egg whites into the apple puree with the creme fraiche until combined, then gently fold in the remaining egg whites.
8.
Pour into the ramekins. Freeze for 4-6 hours until firm.
9.
Remove from the freezer, remove the paper collars and transfer to the refrigerator 20 minutes before serving.
10.
To decorate: whisk the cream until thick.
11.
Spoon into a piping bag with a star nozzle and pipe on top of the souffles as in the photo. Sprinkle with lemon zest.