- 2 Granny Smith apples
- 50 g streusel
- 80 g blond raisins
- 30 cl water
- 30 g acacia honey
- 3 strips fresh ginger
- 1 pinch salt
- Freshly milled pepper, 3 turns
- 3 g curry
- 5 g cornflour
- 50 cl milk (for soufflé)
- 125 g powdered sugar
- 6 eggs
- 50 g cornflour
- 3 teaspoons cinnamon powder
- 1 untreated lemon
- Prepare the grape-curry sauce: Wash the blond raisins in a colander under running water. Place in a saucepan over low heat with water, honey, ginger, salt, and 3 turns of pepper. Cook 15 minutes until swollen. Drain into a bowl, discard ginger, return juice to pan. Stir in curry and 5 g cornflour, boil, then pour over raisins. Refrigerate 2 hours.
- Preheat oven to 180°C.
- Prepare streusel*. Spread on parchment-lined baking sheet; bake 18-20 minutes.
- Grate lemon zest and squeeze juice. Separate eggs. Make pastry cream: heat milk with yolks, 50 g cornflour, 100 g sugar, cinnamon, and zest.
- Whip whites with 25 g sugar and lemon juice to stiff peaks. Bring cream to boil, then fold in whites.
- Butter and sugar eight 10 cm molds. Add cooked streusel to each base, top with soufflé mixture.
- Bake 25-30 minutes at 180°C. Knife test: should emerge clean.
- Peel, cube apples; toss in lemon juice. Top each soufflé with chilled sauce and apples. Serve immediately.
*Streusel (500 g): 125 g cold butter (1.5 cm cubes), 125 g caster sugar, 2.5 g salt, 125 g flour, 125 g ground almonds. Mix to coarse semolina; chill.
Recipe from Pierre Hermé's "Larousse des Desserts"
