Apple and Calvados soufflé (serves four)

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	Apple and Calvados soufflé

Jonagold apples (80-90mm calibre) from the Val de Loire are ideal for this, because they retain their shape and have an attractive skin. ### INGREDIENTS 4 Jonagold apples Melted butter 150g egg white 55g caster sugar, plus a little extra 2-3tbs Calvados About 120g crème pÁ¢issière 4 x 5cm lozenges sponge cake ### METHOD Place on a baking sheet and bake for five minutes at 160Á‚ºC. Cool. Brush inside with butter again and dust with a little caster sugar. Whisk the egg white to soft peaks, add 55g caster sugar and continue whisking until firm. Mix half the Calvados with crÁƒÂ¨me pÁƒÂ¢issiÁƒÂ¨re. Stir in one-third of the egg white and fold in the rest. Dip the sponges in the rest of the Calvados and put one in the bottom of each apple. Stand tight-fitting cutters or hoops inside the hollowed-out apples. They should stand about 2cm above the rim. Fill with the soufflÁ¢Â€Âš mix to the tops of the hoops. Bake for seven to eight minutes at 170Á‚ºC (convection) or 180Á‚ºC (normal oven). Remove the hoops and serve. The soufflÁ¢Â€Âš wonÁ¢Â€Â™t collapse for four minutes. Note: Benoit Blin serves this with a cider and Calvados sabayon, apple sorbet and caramelised apple balls. To make the sabayon, reduce 200ml medium-dry cider by half. Dissolve 2g gelatine in it. Add 60g caster sugar and 80g egg yolks. Whisk to a sabayon in a bain-marie. Flavour with 25ml Calvados. Cool, and fold in 100ml of whipping cream, lightly whipped. Butter for apple dessertsIngredients 125g clarified butter 60ml lemon juice 150g caster sugar 60ml Calvados Method Warm the butter and lemon juice with sugar until it dissolves.Á‚ Stir in the Calvados.