- 250 g of Époisses riped in the middle
- 10 dl of double cream
- 4 eggs
- 100 g of apple blossom honey
- 50 g of flour
- A half Granny Smith apple
- Fine salt, nutmeg
Grease two soufflé dishes with butter. Let set and then slightly flour.
Peel and finely dice the half-apple.
Blend the Époisses, egg yolks and the cream with a few pinches of grated nutmeg and salt. Season to taste. Whip the egg whites to peaks and gently add them to the mixture. Add the diced apples.
Fill the moulds 2/3 and bake in the oven for 15 minutes at 200 °C (level 6-7).