Apple Crumble Soufflé

Simon Boyle is an award-winning chef, author and social entrepreneur. Best known for founding Beyond Food and the acclaimed London Bridge restaurant Brigade, Simon is a pioneer in using food to help vulnerable people out of homelessness.

At a Beyond Food Supper Club, Nigel Haworth cooked this amazing dessert, Beyond Food served with Lancashire cheese ice cream.

 

 

Ingredients:

Soufflé:
150g egg whites
300g apple puree (see recipe)
Crumble topping (see recipe)
75g caster sugar
4x ramekins (twice buttered and lined with sugar)
1x piping bag

Lancashire cheese ice cream:
210ml double cream
210ml milk
5 egg yolks
90g caster sugar
150g Philadelphia cheese
75g medium Lancashire cheese (grated)

Apple puree:
500g Bramley apples (cored and thinly sliced)
200g caster sugar

Crumble topping:
90g plain flour
55g unsalted butter
55g granulated sugar

Apple compote:
1x Granny Smith apple

Apple baskets:
2x Cox’s apples – medium size
Caster sugar

Method:

To make the soufflé:

Whisk the egg whites to soft peak, slowly add the sugar until fully incorporated.

Put the apple puree into a clean bowl. Mix in 1/3 of the egg whites and then carefully fold in the remaining egg whites, place in a piping bag.

Half fill the ramekins with the soufflé mix, put 1 teaspoon of apple puree in the middle, pipe the rest of the mix on top, put 1 more teaspoon of apple puree on top and spread evenly.

Tap the bottom of the ramekin, then with the point of a small knife clean the lip of the ramekin (this stops the soufflé from possibly sticking).

Finish with a generous amount of crumble on top and bake at 180°C for 7-8 minutes.

To make the Lancashire cheese ice cream:

Boil the cream and milk together.

Mix together the egg yolks and caster sugar.

Add a third of the milk mixture to the egg yolks and caster sugar.

Add the remainder of the milk and cream.

Pass through a fine sieve.

Allow to cool until the mixture is just warm then blitz in the grated Lancashire cheese and Philadelphia.

Churn and reserve.

To make the apple puree:

Place the finely sliced apple and sugar in a vac pack bag and seal tightly.

Cook at 70°C for 15 minutes until the apples are soft.

Remove from the vac pack bag into the thermo mix and blitz until smooth.

Pass through a fine sieve and reserve.

To make the crumble topping:

Rub together the flour and butter to make breadcrumbs.

Add the sugar.

Place on a metal tray and bake for 15 minutes at 180°C.

To make the apple compote:

Cut the apple into small diced pieces.

Blanch for 10 seconds in sweetened acidulated water.

Drain and reserve.

To make the apple baskets:

Slice the apples thinly on a mandolin.

Place on a silpat on a flat tray.

Sprinkle with caster sugar.

Bake at 150°C for approximately 10-15 minutes until golden.

Remove from the oven, In a non stick dariole mould place the apple rings overlapping as you go.

The mould will take approximately 5 rings, allow to set and simply remove.

To assemble:

Put a small pull of apple puree and 4 pieces of diced apple onto the plate, followed by an apple basket with a large scoop of Lancashire cheese ice cream and the hot soufflé.