The apple and blackberry soufflé is a delicious treat that can be a hearty breakfast. This soufflé is baked under a protein cap and must be served hot. It is better to take a fresh blackberry, with frozen berries the taste will change slightly.
It is necessary
- For six servings:
- - 350 g blackberries;
- - 150 g of sugar;
- - 1 large apple;
- - 3 egg whites;
- - zest and juice from 1 orange;
- - icing sugar, butter, dusting sugar.
Instructions
Step 1
Put the oven to preheat to 200 degrees. Grease 6 tins with a volume of 150 ml with butter, sprinkle the tins with sugar. Place an empty baking sheet in the oven. Place diced apples, blackberries, zest in a large saucepan, pour in orange juice, cook for 10 minutes.
Step 2
Wipe the contents of the pan through a sieve, add 50 g of sugar to the puree, leave for half an hour at room temperature.
Step 3
Put in prepared forms for 1 tbsp. spoon of mashed potatoes, set aside.
Step 4
Whisk the whites until fluffy, add the remaining sugar, beat. Introduce the remaining berry puree into the protein mass, put the mass into a mold, level the surface with a knife.
Step 5
Place the tins on a hot baking sheet, cook the apple and blackberry soufflé for 15 minutes, the top should turn brown. Take out the finished soufflé, sprinkle with powdered sugar, serve hot.
