~aaaa~: Post #69

souffle must be one of the best desserts to have in winter! i originally thought souffle involves lots of egg whites like meringue, but whites from 2 eggs were actually enough to make about 4 small souffles! *i have this thing about using just yolk or just white... it puts me off from trying...*

i've made some pretty bad chocolate souffles before (although it got better each time i tried again), so i was a little scared and reluctant to try out the masterchef souffle recipe. but it was kinda irresistible, so i gave it a shot!! masterchef gary used rhubarb and blackberry with his. i happened to have some apple and fresh blueberries at home, so i twisted the recipe a little.

the apple didnt release any liquid while simmering in the pan with sugar.. i wonder if it was because i added a squeeze of lemon juice in it to prevent the apple from discolouring?! but adding lemon juice whilst making strawberry jam is ok... or rhubarb releases liquid when it's cooked?! *never played with rhubarb before...* but i do remember that gary's souffle base was quite runny... anyways, i added a splash of water and kept smashing the apple flesh to get a closer consistency.

finally got there after a lot of bashing up of the apple flesh. souffle going into the oven: