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.




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


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.