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You don't need to keep 1/2 the puree mixture out when adding the egg whites, all you need to leave out is enough to put a little bit in the bottom of the 2 moulds. Oh and i think he used 1 apple it might have been 2 though. Also Lad if you don't like him don't read his recpes but you don't have to be a a**hole about him. It sounds like he's a better man than you
It was definitely 1 apple
no mention of how many apples???? any weight reference would be nice!
Method point 7. shouldn't it read : fold one third of the egg whites into half the fruit puree...... because then point 8 will make sense because there will then be some fruit puree to put in the souffle dish. As it stands point 8 calls for fruit puree, but point 7 has already used it all up! confused?????