(*) For 8 souffle dishes 1. stir egg yolks with honey and spices until very creamy 2. add poppy seeds, flour and almond kernels 3. mix coarsely grated apple with rum, stir into poppy seed mixture 4. whip egg whites until stiff and add ditto 5. fill into properly greased ramekins and bake in the oven on the second rack from the bottom for about 1/2 hour at 175 degrees Celsius.
Serve: Spread mango thickener on white plates, carefully invert one souffle on each and sprinkle with cocosette.
Tip: Stock up on high-quality spices – it pays off!
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