Skip to content

"My Academy is my home, my heart and my life" - Jean-Christophe Novelli

Contact Us  -  01582 454070



Baked Apple Soufflés with Chocolate and Kirsch Sauce - Serves 4

Baked Apple Soufflés with Chocolate and Kirsch Sauce

The jam can be prepared ahead and kept in the fridge until needed.

Jean-Christophe Novelli A tip from
Jean-Christophe

Granny Smith would be the best apple to use here because of the skin’s resistance but you could also use Braeburn. Put a little oil under the apple to make sure it doesn’t get attached to the tray.

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.

2. Gently heat the jam until melted and add a splash of kirsch. In a small bowl, stir the cornflour into a little cold water until dissolved. Add to the jam, stir to combine and remove from the heat. Allow to cool.

3. Cut the tops off the baking apples and then hollow out the centres, keeping the bottoms intact, and discard the flesh.Turn the apples upside down and leave on a plate for 10 minutes to release the juices. Set in a greased ovenproof dish. Grease the insides with the butter and sprinkle them with the bitter chocolate.

4. Whisk the egg whites to the stiff peak stage. Carefully fold into the jam with a spatula. Spoon this into the apple cavities and score around the rim of the apple to release the filling from the edges, so that the filling will rise when baked.

5. Bake in the preheated oven for 8–10 minutes, or until the filling has risen fully.

6. Meanwhile, melt the white chocolate in a bain-marie or a bowl over a pan of simmering water. Do not allow the bottom of the bowl to touch the water.When melted, stir in the remaining kirsch and the cream. Pour into a serving jug.

7. Serve the apples hot and dusted with icing sugar. Offer the sauce separately.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.

Ingredients

  • 120g raspberry jam
  • 35ml kirsch
  • 15g cornflour
  • 4 very large baking apples
  • 100g butter, softened
  • 100g bitter chocolate, 70 per cent cocoa solids, grated
  • 8 medium egg whites
  • 300g white chocolate, broken into pieces
  • 400ml double cream
  • 100g caster sugar
  • icing sugar

Preparation time: 40 minutes

Cooking time: 25 minutes