Ingredients:
2 kg of Royal Gala apples
5 cl of olive oil (black fruity type)
150 g of brown sugar
250 g of almond meal
5 eggs
30 g of truffles
10 g of butter

Preparation:
Peel the apples, quarter them, and remove the cores.
Slice them thinly and place them in a sauté pan with the olive oil. Cook covered over very low heat.
Once the apples are cooked, uncover them. If any liquid remains, continue cooking until they are as dry as possible.
Add the sugar, then the almond meal, and the egg yolks. Beat the egg whites until stiff.
Butter a soufflé dish, arrange thin slices of truffle along the inside, and sprinkle the dish with sugar to prevent sticking.
Gently fold the egg whites into the mixture, along with the remaining truffles cut into julienne strips.
Place the soufflé in the oven for approximately 30 minutes.
As soon as it’s done, serve and enjoy immediately!

Many thanks to Robert and Géraldine Le Bozec for sharing this recipe with us!