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Apple and Cheese Soufflé

Updated: Dec 4, 2022

I do love a soufflé, and since our time in South Africa when we got into making both sweet and savoury soufflés on a regular basis, they are something I come back to as an easy throw-together comfort food. With apple sauce and cheese on hand, this seemed just the thing for a light lunch with people coming around. Apple and cheese are flavours which I like so well together, too that it seemed an excellent opportunity to try them in this guise.


For the flour mix:

1/4 c flour

1 tsp sage

1 tsp thyme


2 tbsp butter

For the roux:

1 1/2 tbsp butter

1 1/2 tbsp flour mix

1/2 c milk

1/2 - 3/4 c apple sauce

1 1/2 tbsp apple cider vinegar

1 1/2 c cheese, grated (I used medium aged Gruyère)

2 egg yolks

For the soufflé:

1 1/2 c roux

7 egg whites

1/2 c cheese, grated

1 tsp sumac

1 tsp thyme

Salt and pepper to taste

1) Assemble the flour mix in a small bowl. Set aside 1 1/2 tbsp of this. Use the butter to grease the soufflé dish thoroughly. Dust the dish with the remaining flour mix, ensuring good coverage right up to the rim. Dump any excess flour out.

2) Make the roux. Melt butter in a saucepan over medium-low heat. Add the flour mix that was set aside, and stir well. Lower the heat and gradually stir in the milk, stirring continuously to avoid lumps. Add apple sauce and vinegar, and stir in cheese. Finally, beat in egg yolks. Set aside and cover the sauce pan to prevent a skin forming.

3) Meanwhile, in a large mixing bowl beat the egg whites with a pinch of salt until stiff peaks form. Mix about 1/3 of the egg whites into 1 1/2 c of the roux in a large bowl. Gently fold in the remaining whites. Salt and pepper to taste.

4) Carefully pour the roux and egg white mix into the prepared soufflé dish. Sprinkle the grated cheese, the sumac and the thyme over the top. Use a butter knife to gently loosen the soufflé from the side of the dish.

5) Place the soufflé dish in a larger oven proof dish at least half the depth of the soufflé dish. Pour boiling water into the larger pan, coming midway up the soufflé pan. Bake at 180°C for 25-30 minutes, leaving the oven door closed until the end of the bake time to prevent collapse.

I was pleased with how this came out. I would be tempted to use sliced apple with it next time too, either lining the bottom or arranged on top of the soufflé. Once you sort of know what you're doing, these come together pretty quickly, and I love the cloud of flavoured egg that is scooped out onto plates. It works either as a main or as a side. Caveat. I did make a little too much roux for the size of my soufflé dish and so had some left over to use up in the following days.

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