Soufflé with Apples and Lavender Honey

Butter 4 soufflé ramekins (8 cm in diameter) (approximately 3 inches) and sprinkle with sugar. Bring milk to a boil in a small saucepan. Combine flour and butter and knead into a dough. Shape into a roll. Cut roll into small pieces.

Add flour and butter pieces to boiling milk and mix until smooth. Remove from heat and add  1 egg white.

Add lemon juice and mix well.

Place mixture into a bowl and let cool. Gradually add egg yolks and cook, stirring, over hot water bath until smooth and creamy. Peel and core apples, dice. Add apple cubes into the mixture. Beat remaining egg white with honey until stiff and gently fold into apple mixture.