Iced soufflé with Calvados

Ingredients for 6 servings:

• 75 g raisins, currants, sultanas, mixed
• 50 ml Calvados
• 200 g apples, sour
• 15 g butter
• 20 g sugar
• 20 ml Calvados
• 80 g sugar
• 4 egg yolks
• 60 ml cider
• 20 ml Calvados
• 200 ml sweet cream
• 2 tbsp powdered sugar
• 2 egg whites
• 2 pinches of salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 7 hours 30 minutes

Calvados ice cream soufflé

First, line small dessert molds with baking paper so that the rim extends about five centimeters above the top of the molds. Pre-freeze the molds in the freezer. Soak the raisin mixture in 50 ml of Calvados overnight. For the fruit, peel and core the apples and cut the flesh into small cubes. Melt the butter in a pan and caramelize the sugar until light brown. Add the apple cubes and fry on all sides for a few minutes. Pour in the Calvados and flambé. Then let everything cool. For the cream, beat the egg yolks with 60 grams of sugar. Then beat with a hand mixer in a double boiler for five minutes until the yolk mixture is frothy and light yellow. Add the cider and continue beating the mixture over ice water until the mixture has cooled to room temperature. Whip the cream with a pinch of salt until stiff peaks form, then add the powdered sugar. Whip the egg whites with a pinch of salt until stiff peaks form, then beat in the remaining 20 grams of sugar. One after the other, fold the Calvados, the whipped cream, and the egg whites into the yolk mixture. Pour enough of the mixture into the ice-cold, lined dessert cups so that it extends about one centimeter into the paper rim. Distribute half of the drained raisins and the apple pieces on top. The fruit tends to sink partially. To avoid this, freeze the first portion of the cream for an hour beforehand. Pour in another three to four centimeters of the cream mixture and let the soufflé harden in the freezer for six hours. Remove the cups from the freezer half an hour before serving. Remove the paper rim and sprinkle the soufflés with the remaining Calvados raisins.