Easy soufflé and ice-cream recipes that work so well together, like a caramel apple in dessert form with the hot-and-cold sensation on your tongue. The recipe here uses large ramekins, 200 ml capacity. If yours are normal sized, bake for 13 minutes.
500 ml cream
1 can of sweetened condensed milk
100 ml green apple liqueur, e.g. Apple Sourz
7 eggs, separated
1 can of caramel
2 tbsp melted butter
2 tbsp cocoa powder
Mix the cream, condensed milk and apple liqueur together and beat until it resembles whipped cream. Cover and freeze for at least 6 hours or preferably overnight.
Brush the insides of 6 ramekins with melted butter and put in the fridge for 10 minutes. Brush them again with melted butter and dusk with cocoa. Discard remaining butter and cocoa.
Mix together the yolks and caramel until smooth and combined.
Whisk the egg whites until stiff and satiny and fold gently into the caramel/yolk mixture, keeping as much air as possible in the mix.
Pour into the ramekins and bake at 200 degrees Celsius for 16 minutes. Serve in the ramekins with the ice-cream.
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