There are certain things that I enjoy most when it’s cold outside. Like waffles with cinnamon, mulled wine, romantic movies and baked apples. I still remember when I had my first baked apple. My grandmother made one for me with flaked almonds, jelly and a super creamy vanilla sauce on top. Since then, it has become a personal tradition to enjoy baked apples as soon as the temperatures begin to dip.
And while traditions are great, it is always fun to give them a new spin. In this case, that I caught up with Capella Breidenbacher Hof’s Executive Chef Philipp Ferber and asked for his take on the classic baked apple. His interpretation? A Baked Apple Soufflé!
Baked Apple Soufflé
Recipe for 4-6 people
- 10-12 small apples
- 125g marzipan (room temperature)
- 60g rum raisins
- 50g roasted flaked almonds
- 1 whipped egg white
- 50ml clarified butter
- powdered sugar
Preheat oven at 180° Celsius.
Begin by removing and reserving the top of each apple. Then discard the core using an apple corer.
Combine marzipan, raisins and flaked almond. Add cinnamon to taste. Whip the egg white until stiff peaks are formed. Then add eggs to the marzipan mixture. This will be the filling for the apples.
Fill the hollowed out apples with the mixture capping each apple with its reserved top.
Place apples into a casserole dish and grease each with the clarified butter.
They are now ready to go into the oven for 15 minutes.
Before serving, dust the apples with the powder sugar. I suggest serving them along with vanilla ice cream or sauce.
Now it is time to enjoy!