Ingredients
- SOUFFLÉ
- CIDER SAUCE
Preparation
- SOUFFLÉ
- Mix together butter and icing sugar until foamy.
- Add the egg yolks and beat again.
- Mix in the pumpkin seeds, soaked white bread, apples, vanilla pod seeds, lemon zest and rum.
- Take it in turns to fold in the stiffly beaten egg white and cornflour.
- Grease the little soufflé dishes and sprinkle with breadcrumbs.
- Fill them two thirds with the mixture and bake bain-marie at 180 °C for ca. 20 minutes.
- Serve with cider sauce.
- CIDER SAUCE
- Bring the cider and sugar to the boil.
- Mix together the single cream, milk, egg yolks and custard powder (or cornflour).
- Remove the boiling cider from the flame and stir in the egg and milk mixture.
- Put back on the stove and leave to cook for 1-2 minutes.
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