Sunday, December 24, 2017

Dauphin Easy Apple Soufflé

Try it with Cream, or Not

Recipe adapted from Simplicity from a Monastery Kitchen

I’m on an apple roll this season. After spiced poached apples, old school apple cake, and pear crisp with apples substituted for pears, I’m taking it to the next level with a more esoteric recipe. From an upstate New York monastery, it's Brother Victor-Antoine d’Avila-Loutourette's Dauphin Easy Apple Soufflé. Dauphin was the dynastic title  of the French heirs apparent during the 14th-19th centuries. It also translates to dolphin. What exactly Dauphin has to do with the apple soufflé remains a monastic mystery.