FRESH APPLE SOUFFLÉS

PREP + COOK TIME 40 MINUTES SERVES 6 (+ COOLING)

1½ tablespoons caster sugar

1 medium apple (150g), grated coarsely

2 tablespoons water

1 teaspoon finely grated lemon rind

1 tablespoon apricot jam

2 tablespoons caster sugar, extra

45g butter

1 tablespoon plain flour

1 tablespoon cornflour

¾ cup (180ml) milk

¼ cup (60ml) apple juice

3 eggs, separated

1 Preheat oven to 220°C/200°C fan. Grease 6 x ½-cup (125ml) soufflé dishes. Sprinkle bases and sides of dishes with sugar; shake away excess. Place dishes on an oven tray.

2 Stir apple, the water, rind, jam and extra sugar in a small saucepan over medium heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 5 minutes or until apple is tender and liquid evaporates. Cool. Divide apple mixture among dishes.

3 Melt butter in a medium saucepan over medium heat, add flours; stir for 1 minute or until thick. Remove from heat; gradually stir in milk and juice, stirring over high heat until mixture boils and thickens. Transfer mixture to large bowl; stir in egg yolks.

4 Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into egg yolk mixture, in two batches. Divide among dishes.

5 Bake soufflés for 20 minutes or until well risen. Serve immediately.