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Caramel Soufflé & Apple Ice-Cream

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • At least 6 hours freezing
  • More effort
  • Serves 6
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


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    Mix together the yolks and caramel until smooth and combined.
  • STEP 4
    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.
  • STEP 5
    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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