Best Apple Rosemary Souffle Recipes

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APPLE SOUFFLE



Apple Souffle image

A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver.

Provided by Chef Kate

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

6 apples, cored, peeled
1 lemon, juice of
2 tablespoons sugar
1 teaspoon cinnamon
6 eggs, separated
1 tablespoon potato starch
1 pinch kosher salt
2 tablespoons canola oil (or other unflavored oil)

Steps:

  • Preheat oven to 400°F.
  • Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
  • Beat yolks till creamy and thick.
  • Add potato starch and salt and beat well.
  • Add apple slices and mix to coat slices.
  • In a separate bowl, beat egg whites till they stand in peaks.
  • Fold whites into apple mixture.
  • Coat casserole dish with the oil and place casserole in oven to warm the dish.
  • After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
  • Serve immediately.
  • Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

Nutrition Facts : Calories 317.5, Fat 14.8, SaturatedFat 2.9, Cholesterol 317.2, Sodium 145.1, Carbohydrate 39, Fiber 5.5, Sugar 28.8, Protein 10.2

FRESH APPLE SOUFFLE'



FRESH APPLE SOUFFLE' image

We enjoy this delicious and easy recipe from days gone by.

Provided by Dorene Fishkin

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 7

3 cooking apples peeled,cored and cut into bite-sized pieces
1/2 c water
1/4 c sugar
1/2 tsp almond extract
5 egg whites
confectioners' sugar
1 tsp cinnamon

Steps:

  • 1. In a saucepan over high heat, heat apples and water to boiling. Reduce heat to low. Cover and simmer until apples are tender (about 10 minutes)
  • 2. Stir in sugar, cinnamon and flavoring. Remove saucepan from heat and cool apple mixture in the refrigerator for 10 minutes. Meanwhile preheat oven to 450'.
  • 3. In large mixer bowl beat egg whites until stiff peaks form. Gently fold cooled apple mixture into into beaten egg whites. Spoon mixture into a 2 quart souffle' dish.
  • 4. Bake 15- 20 minutes until souffle is puffed and browned. Sprinkle confectioners' sugar over top of souffle'. Serve immediately. Enjoy !

PASTA SOUFFLE



Pasta Souffle image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
3 tablespoons flour
1 1/2 cups milk
2 ounces prosciutto, cut into
1//4 cup soft goat's cheese
4 cups cooked (dry) green fettucine, cut
3 egg yolks
4 egg whites
Salt and pepper

Steps:

  • Make bechamel: Melt butter, stir in flour and slowly add 1 1/2 cups milk. Cook over low heat until thickened. Fold in fine shreds of prosciutto and goats's cheese. Season with salt and pepper. Cool to room temperature. Preheat oven to 400 degrees. Butter a souffle dish (5 or 6 cup measure). Fold egg yolks into bechamel and fold in cooked pasta. Whip egg whites until stiff but not dry and fold into noodles. Turn into souffle dish and bake for 40 minutes.

GRANDMA IRENE'S CORN SOUFFLE



Grandma Irene's Corn Souffle image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 sprigs green onions, chopped with tops
1 (14-ounce) can white cream-style corn
1 (14-ounce) can yellow cream-style corn
1 tube (1/4-pound) "unsalted" soda crackers, pulverized
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
5 ounces chopped roasted red peppers
1/4 cup chopped flat-leaf parsley
Salt and pepper
Ground paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

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Apple rosemary soufflé is a delicious and elegant dish that incorporates the sweetness of apples with the savory flavor of rosemary. It is a perfect blend of flavors and textures that is sure to impress your guests. Here we will discuss the main ingredients, cooking methods, and variations of this recipe.

Main Ingredients

The main ingredients for the apple rosemary soufflé recipe are apples, egg yolks, egg whites, sugar, rosemary, cream, and butter. These ingredients come together to create a fluffy, light, and flavorful dish that is perfect as an appetizer or dessert.
Apples
The apples are the star ingredient of this recipe. They provide the sweetness and texture that makes the soufflé so delicious. You can choose any variety of apples that you prefer, but it is recommended to use a tart apple such as Granny Smith to balance the sweetness of the dish.
Egg Yolks and Egg Whites
Egg yolks and egg whites are an essential component of the recipe. The egg yolks provide richness and flavor, while the egg whites are whipped into stiff peaks to give the soufflé its light and fluffy texture.
Sugar
Sugar is used to sweeten the soufflé and balance the tartness of the apples. You can adjust the amount of sugar based on your preference, but it is recommended to use a moderate amount of sugar to avoid overpowering the other flavors.
Rosemary
Rosemary provides a savory flavor and aroma to the dish. It is a perfect complement to the sweetness of the apples and adds depth to the flavor profile.
Cream and Butter
Cream and butter are used to add richness and creaminess to the soufflé. They also help to bind the ingredients together and create a smooth texture.

Cooking Methods

The apple rosemary soufflé recipe consists of three basic steps; preparing the apples, making the soufflé base, and baking the soufflé.
Step 1: Preparing the Apples
The first step is to prepare the apples. Peel and core the apples, then cut them into small pieces. In a saucepan, melt some butter and sauté the apples until they are soft and tender. Add sugar and rosemary to the apples and cook until the mixture is thick and jammy.
Step 2: Making the Soufflé Base
The second step is to make the soufflé base. In a mixing bowl, whisk together the egg yolks and cream until smooth. Add the apple mixture to the egg yolk mixture and mix well. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the apple mixture until well combined.
Step 3: Baking the Soufflé
The third step is to bake the soufflé. Preheat the oven to 375°F (190°C). Grease a soufflé dish with butter and sprinkle some sugar on the bottom and sides of the dish. Pour the soufflé mixture into the dish, then smooth the surface with a spatula. Bake the soufflé for 25-30 minutes, or until it has risen and is golden brown on top.

Variations

There are many variations of the apple rosemary soufflé recipe that you can try. Here are a few to consider:
Savory Soufflé
For a savory twist, omit the sugar and add grated Parmesan cheese to the soufflé mixture. You can also add cooked bacon or ham to the apple mixture for extra flavor.
Mini Soufflés
Instead of a large soufflé, you can make mini soufflés by pouring the mixture into individual ramekins. This is a great option for serving at a party or as an appetizer.
Caramel Apple Soufflé
For a sweet and decadent version, make a caramel sauce by melting sugar in a saucepan and stirring in cream and butter. Pour the caramel sauce over the baked soufflé and garnish with chopped nuts.

Conclusion

The apple rosemary soufflé recipe is a versatile dish that can be served as an appetizer or dessert. It is a perfect blend of sweet and savory flavors that is sure to impress your guests. With a few variations and adjustments, you can create a unique and delicious dish that you and your family will love.

Valuable Tips for Making Apple Rosemary Souffle Recipes

If you're looking to make a unique and flavorful dessert, an apple rosemary souffle might be just the thing. These delicate, fluffy pastries are a crowd-pleasing sensation that can be served at any occasion, from dinner parties to family gatherings. To make sure your souffles turn out perfectly every time, take a look at these valuable tips.
Choose the Right Apples
Apples are the star of this recipe, so selecting the right variety is crucial. Choose apples that are firm and crisp, as they hold their shape during baking. Honeycrisp, Braeburn, and Granny Smith are all excellent choices. You'll want to avoid apples that are too sweet, as they may throw off the savory balance of the dish.
Prepare the Apples Properly
Before adding the apples to your souffle mixture, you'll need to prepare them correctly. Cut them into small pieces, about 1/4 inch in size, so that they cook quickly and uniformly. You can also slice the apples thinner or thicker, depending on how you want them to blend with the souffle.
Don't Overmix the Batter
One of the biggest mistakes people make when preparing souffles is mixing the batter too much. Overmixing can deflate the egg whites, which are responsible for the souffle's signature height and fluffiness. To avoid this, gently fold the egg whites into the batter until just combined.
Bake Your Souffles in a Water Bath
To ensure that your souffles bake evenly and don't collapse, bake them in a water bath. This involves placing the ramekins, or small baking dishes, in a larger dish of hot water. The water helps to distribute heat evenly and gently around the souffles. It's also important to bake the souffles at a lower temperature, around 375 degrees Fahrenheit, so that they cook slowly and don't dry out.
Use Fresh Rosemary
The rosemary in the souffle is what gives it its unique, savory twist. To get the best flavor, opt for fresh rosemary. Dried rosemary won't have the same intensity, and might even be overpowering in the dish. Fresh rosemary adds a subtle, yet unmistakable flavor that perfectly complements the apples.
Decorate Your Souffles with Apple Slices
Finally, take your presentation up a notch by decorating your souffles with apple slices. After baking, arrange thin slices of apple on top of the souffles in a circular pattern to make them look like roses. Not only does this add a beautiful touch, but it also reinforces the apple flavor of the dish. With these valuable tips in mind, you can confidently tackle apple rosemary souffle recipes and impress your guests with a delicious and unique dessert. Just remember to take your time and follow the instructions carefully. Happy baking!

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