SoufflÉ with Poppy Seeds and Fine Apple Cream

Knead the flour and butter together. Boil the milk, ground poppy seeds, salt and 50 g of sugar, then remove from the heat and whisk in the flour-butter as small flakes until the mixture runs smoothly from the whisk. Separate the eggs. Stir the egg yolks into the hot mixture. Whisk egg whites with remaining 50 g sugar until stiff peaks form. Butter four porcelain or glass ovenproof dishes (approx. 8 cm ø) and sprinkle with sugar. Carefully fold the stiff snow into the cooled egg mixture and fill the ramekins to a finger’s width below the rim.

Cook in the heated oven at 200 degrees, gas mark 3, for about 20 to 30 minutes.

Rinse the apples, peel them, cut them into quarters and remove the core, mash them with the juice of one lemon and a little sugar. Whip the cream with the remaining sugar, sprinkle with cinnamon and fold into the pureed apples. Decorate strawberries in slices as garnish. Arrange everything together on plates beforehand. Then add the risen poppy seed souffle and bring to the table in a flash.

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