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.