Apple crumble soufflé, creme fraiche sorbet, maple apple syrup

Deano Westcar

Deano Westcar

12th February 2018
Deano Westcar

Apple crumble soufflé, creme fraiche sorbet, maple apple syrup

This dessert recipe is from our menu at Lucknam Park - apple crumble soufflé with creme fraiche sorbet and maple apple syrup. Makes 5 soufflés.


  • For the Apple purée:
  • 500g Bramley apples
  • 500g gala Apple
  • For the Soufflé base:
  • 300g apple purée
  • 50g yolk
  • 50g Demerara
  • 25g flour
  • For the Cinnamon Sugar:
  • 30g sugar
  • 2g cinnamon
  • For the Soft butter:
  • For the soufflé:
  • 300g base
  • 180g white
  • 40g sugar
  • For the crumble:
  • 50g butter
  • 50g flour
  • 50g caster sugar
  • 50g ground hazelnuts
  • 1tbsp cinnamon
  • Salt
  • 8 cobnuts
  • For the compote:
  • 2 egremont russet apple
  • 25g demerara
  • 50g Apple juice
  • 10g lemon juice
  • 1/2 cinnamon stick
  • For the creme fraiche sorbet:
  • 500g creme fraiche
  • 100 sugar
  • 100g water
  • For the apple syrup:
  • 1 egremont apple
  • Cores from compote
  • 100g sugar
  • 200g apple juice
  • 25g butter
  • 75 maple syrup


To make the apple purée:
1. Place whole apples in an 170 degree oven on parchment paper.
2. Cook for 40 min, or until roasted and core is soft.
3. Blend everything until smooth, pass through fine chinoix, chill purée for making base.
To make the soufflé base:
Place everything in a pan and cooked out and thickened, blend and chill.
To make the crumble:
1. Combine all ingredients in kitchen aid except cobnuts with paddle, until they become a crumb.
2. Bake in the oven at 170 for 15-20 minutes, mixing every 4-5min until light brown in colour.
3. Leave to cool.
4. Peel cobnuts and set aside for later.
For the compote:
Peel and dice the apple, place everything in a pan and cook out quickly. Reserve for when building soufflé.
To make the creme fraiche sorbet:
1. Peel and dice the apple.
2. Place everything in a pan and cook out quickly.
3. Reserve for when building soufflé.
To make the apple syrup:
1. Make a direct caramel with the sugar then add apple, cores.
2. Once roasted add, juice and maple syrup. Turn temperature down and allow caramel to dissolve.
3. Place in blender and blend until smooth slowly add the butter, and then pass.
4. Set aside for when serving soufflé.
For the cinammon sugar:
Combine sugar and cinnamon, then set aside for moulds.
With the soft butter:
Brush the soufflé moulds with the butter, allow to chill and brush the mould again. Dust moulds with cinnamon sugar.
To make the soufflé:
1. Slowly start whisking the whites, on the kitchen aid, slowly start adding the sugar.
2. Once you've added all the sugar, mix 1/3 of the white with soufflé base, then fold in the last 2/3 of the whites.
3. Place compote on the bottom of the moulds, then add soufflé mix.
4. Using a palette knife, level the soufflé mix with the mould, place some crumble on top of soufflé and some chopped cobnuts.
5. Place in oven at 180 for 7min and serve.

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