An apple soufflé with cloud-light crumb: a concentrated apple compote base enriched into a smooth cream, then lifted by a glossy meringue for that signature rise. Golden on top, soft inside—and it must be served immediately because it deflates fast. Classic technique: hot oven, gentle folding, everything ready.
Heat the oven to 210°C. Butter the mold with unsalted butter and dust a small portion of white sugar inside, coating the sides; that helps the soufflé climb better. Peel and cut the apple into small cubes.
Cook the apple with the lemon juice, ground cinnamon and part of the white sugar for 10 to 12 minutes, until very soft and the juices have mostly evaporated. It should look like thick compote, not watery purée.
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Blend the warm compote with the cream, cornstarch, salt and the yolks from the eggs. Blend only for 20 seconds, until smooth and thick; transfer it to a large bowl.
Beat the egg whites from the eggs until foamy. Add the remaining white sugar little by little and keep beating for 2 to 3 minutes, until you get a glossy meringue with soft peaks.
Fold one third of the meringue into the apple base to loosen it. Then fold in the rest with gentle movements, until no large streaks remain; stop before the mixture loses its air.
Fill the mold three quarters full and smooth the top without pressing it down. Bake for 14 to 16 minutes, without opening the door, until the soufflé rises, turns golden on top and jiggles slightly in the center. Serve immediately.
