Apple soufflé:
You will need 4 ramekins, twice buttered and lined with sugar.
Whisk the egg whites to soft peaks, then slowly add the sugar until fully incorporated.
Put the apple purée into a clean bowl. Mix in one-third of the egg whites and then carefully fold in the remainder.
Place in a piping bag.
Half fill the ramekins with the soufflé mix, put 1 teaspoon of apple purée in the middle, pipe the rest of the mix on top, put 1 more teaspoon of apple purée 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/350°F/gas mark 4 for 7-8 minutes.
Apple purée:
Place the finely sliced apples and sugar in a vacuum pack bag and seal tightly. Cook at 70°C for 15 minutes until the apples are soft.
Remove from the vacuum pack bag into the Thermomix and blitz until smooth.
Pass through a fine sieve and reserve.
Crumble topping:
Rub together the flour and butter to resemble breadcrumbs.
Stir in the sugar.
Place on a metal tray and bake for 15 minutes at 180°C/350°F/gas mark 4.
Lancashire cheese ice cream:
Boil the cream and milk together.
Mix together the egg yolks and caster sugar. Add one-third of the cream/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 in an ice cream machine and reserve.
Apple compote:
Cut the apple into small diced pieces.
Blanch for 10 seconds in sweetened acidulated (with lemon juice added) water.
Drain and reserve.
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/300°F/gas mark 2 for approximately 10-15 minutes until golden.
Remove from the oven. Place the apple rings in a non-stick dariole mould, overlapping as you go – the mould will take approximately 5 rings. Allow to set and simply remove.
TO SERVE:
Put a small amount of apple purée and 4 pieces of diced apple compote onto the plate, followed by an apple basket with a large scoop of Lancashire cheese ice cream and the hot soufflé.