Ginger Spice Cheese & Apple Souffle with Butterscotch Sauce

1st November 2019


Serves 4 | Ready in 45 minutes

½ tbsp flour
15g butter
100ml good quality apple juice
1 ¾ calvados
50g Ginger Spice (chunks)
2 egg yolks
2 egg whites
40g butter
2 tbsp light muscovado sugar
1 tbsp single cream

• In a saucepan on low heat, melt the butter. When melted, add the flour to make a paste
• Add the apple juice and calvados and whisk on low heat for a few minutes until the mixture thickens a bit
• Add the cheese and continue whisking until the cheese is incorporated
• Add the yolks and continue whisking until the mixture thickens and then leave to cool a bit
• Butter 4 ramekins and pre-heat oven to 200°c. Whisk the egg whites until stiff and gently into the souffle mix
• Pour in the ramekins and put it in the oven for approximately 20 minutes. While cooking, prepare the butterscotch
• On low heat, melt the butter in a small saucepan. When melted, add the brown sugar and stir with a wooden spoon until melted
• Continue stirring until the mixture foams. Add the cream while stirring
• Pour the butterscotch in a small cup and place the souffles straight out of the oven on the plate. Serve straight away