Trentingrana soufflé with walnut cream and caramelized apple

A recipe of Tema restaurant

A recipe of modern cuisine with traditional ingredients that aims at promoting local products such as Trentingrana, milk, butter and Trentino apples.

Ingredients for the soufflé

  • 300 g of grated Trentingrana
  • 500 ml of Trentino milk
  • 100 g of butter
  • 100 g of flour
  • 8 eggs

Ingredients for apples

  • 2 apples from Trentino
  • sugar to taste
  • ancient mustard to taste

Ingredients for the sauce

  • 200 g of walnuts
  • 20 g of butter
  • 20 g of flour
  • milk to taste
  • salt to taste

Preparation of the soufflé

  1. Melt the butter, add the flour and mix
  2. Then add the boiling milk and boil for a minute
  3. Add the grated Trentingrana and let the mixture cool
  4. Mix the egg yolks and then the whipped egg whites
  5. Arrange the mixture inside single-portion molds and bake in the oven at 180 ° for 6-8 minutes.

Preparation of apples

  1. Peel and clean the apples
  2. Prepare the caramel by heating the sugar with a little water. Once the latter has reached the desired color, sauté the apples in the caramel by adding a teaspoon of ancient mustard.

Preparation of the sauce

  1. Melt the butter and mix with the flour, add the boiling milk and let it boil for a minute
  2. Add the salt, the walnuts and finally blend everything.

Serve the soufflé, garnish with apples and sauce and serve.

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