Apple Soufflé

Cut the apples and remove the cores, then place them in a baking dish or on a baking sheet.

Bake the apples at 180°C (350°F) for 40 minutes until completely tender. Immediately while still hot, blend them with an immersion blender until you get a smooth, uniform puree.

If the skin is tough and leaves behind large, unpleasant bits, it's best to press the puree through a fine-mesh sieve.

Weigh out 500 g of apple puree and transfer it to a saucepan.

Mix the gelatin with the sugar, add it to the puree, and whisk thoroughly.

Place over medium heat and, stirring constantly, heat until the sugar and gelatin are completely dissolved. Do not exceed 80°C (175°F) and do not let it boil!

Immediately pour the hot mixture into a mixing bowl or the bowl of a stand mixer and whip on high speed. Gradually, the mixture will lighten in color, increase in volume, and become fluffy (about 12 minutes).

Line an 8x8 inch (20x20 cm) baking pan with parchment paper or plastic wrap. Pour the apple mixture into it and smooth the top.

Leave at room temperature for about an hour to cool completely, then refrigerate for at least 4 hours or overnight.