METHOD

  1. In a saucepan on low heat, melt the butter. When melted, add the flour to make a paste (do not let it colour to a roux!).
  2. Add the apple juice and calvados and whisk on low heat for a few minutes until the mixture thickens a bit.
  3. Add the cheese, cut into small pieces, and continue whisking until the cheese is incorporated.
  4. Add the yolks and continue whisking until the mixture thickens and then leave it to cool a bit.
  5. Butter 4 ramekins and pre-heat the oven to 200ºC. Whisk the egg whites until stiff and gently incorporate into the soufflé mix.
  6. Pour in the ramekins and put it in the oven for approximately 20 minutes. While cooking, prepare the butterscotch sauce.
  7. On low heat, melt the butter in a small saucepan. When melted, add the brown sugar and stir with a wooden spoon until melted.
  8. Continue stirring until the mixture foams. Add the cream while stirring.

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