Recipe Courtesy of Chef Lisa Morgan
From the demo Halloween Treats
Ingredients
Base:
1 1/2 cups apple juice (reduced to ¾ cup (6 oz))
1 pound apples ( yield), cored, peeled and diced
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
3/4 cup whole milk
1/2 cup light brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
4 tablespoons unsalted butter
1/2 cup (2 ounces) all purpose flour
4 egg yolks
1/4 cup Gruyère, grated
4 ounces Gouda Cheese, aged 5 years, grated
1 ounce Gouda Cheese, aged 5 years, crumbled small
1 teaspoon kosher salt
Soufflé:
6 egg whites
1/4 cup granulated sugar
Garnish:
vanilla ice cream
miniature semi-sweet chocolate chips
What to Do
• Make Flavor Base:
(1) Reduce apple juice. In a sauce pan, bring 1 1/2 cups of apple juice to a boil. Reduce to a simmer and cook until juice is reduced to half , 3/4 cup.
(2) Prepare apples. Wash, peel, core, and dice apples. Melt 2 tablespoons butter in a sauté pan over medium high heat. Place apples in pan and toss with cinnamon and sugar. Cook until tender. Add apple juice reduction. Purée apples and juice until smooth, leaving a few apple chunks. Set aside.
• Make Soufflé Base
(1) In a sauce pan over high heat, scald milk, pepper, nutmeg, and brown sugar. Set aside.
(2) Make a roux. Melt 4 tablespoons butter in sauté pan and whisk in flour. Continue to cook (and whisk) for about 2-3 minutes, until flour taste is gone. Remove from heat.
(3) Whisk scalded milk mixture into roux.
(4) Add yolks into mixture one at a time.
(5) Stir in soufflé flavor base, both cheeses, and salt. Transfer to large mixing bowl.
• Make Soufflé (leavening power)
(1) Using an electric mixer fitted with a whisk, beat egg whites on high speed.
(2) When whites begin to foam rain in sugar into whites and continue to whisk until eggs hold firm peaks.
(3) Stir 1/3 of the egg whites into apple base.
(4) Fold remaining whites into base.
• Bake
(1) Pour mixture into prepared soufflé dish(es).
(2) Bake in an oven preheated to 375 degrees Fahrenheit for about 35-40 minutes until puffed and golden brown and the center is set.
• Garnish
Top with vanilla ice cream in the shape of a ghost and two miniature semisweet chocolate chips for eyes. Serve immediately.
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