Apple crumble soufflé with Lancashire cheese ice cream

Nigel Haworth

Nigel Haworth

8th May 2014

Apple crumble soufflé with Lancashire cheese ice cream

Apple crumble soufflé with Lancashire cheese ice cream

Serves 4

Ingredients

  • Apple soufflé:
  • 150g Egg whites
  • 75g Caster sugar
  • 300g Apple purée (see below)
  • Crumble topping (see below)
  • Apple purée:
  • 500g Bramley apples, cored and thinly sliced
  • 200g Caster sugar
  • Crumble topping
  • 90g Plain flour
  • 55g Unsalted butter
  • 55g Granulated sugar
  • Lancashire cheese ice cream
  • 210ml Double cream
  • 210ml Milk
  • 5 Egg yolks
  • 90g Caster sugar
  • 150g Philadelphia cheese
  • 75g Medium Lancashire cheese, grated
  • Apple compote:
  • Granny Smith apple
  • Apple baskets
  • 2 Cox’s apples, medium size
  • Caster sugar

Method

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.