Apple and Cheese – a classic combination in a ‘ploughmans lunch’… but in a souffle? You bet.
There is something intriguing and delicate about these wonderful appetizers or desserts. You can experiment with different types of cheese. I like to add blue to cheese (making them deliciously savory) or I also make a departure by swapping the cheddar with Dutch gruyere (making them slightly nutty, and more of a dessert.) The choice is yours!
They take a little care to make (so I rate them as Hard Difficulty).