Apple Crumble Soufflé with Vanilla Bean Ice Cream

by Simon Young

Simon says ‘There’s nothing better than the fresh, fruity flavour of a British apple, especially when it’s in season. This apple crumble soufflé combines the homely flavours of the traditional British apple crumble but with much much lighter textures. We serve it with a homemade vanilla bean ice cream and a few fresh raspberries to balance out the sweetness of the soufflé and refresh the palate. It’s the perfect end to any meal.’


Ingredients
500g Apple purée (green apple) 
140g Sugar (100g and 40g) 
50g Corn flour                                                           

4 Egg whites 
Apple crumble (to decorate)
Vanilla bean ice cream
Raspberries 



Method
1. Place the apple purée and 100g of sugar in a pan and bring to the boil. 
2. Dissolve the corn flour in cold water and slowly whisk into the hot purée. 
3. Cook out for approx. 5mins on a medium heat. Leave to cool.
4. Weigh out 220g of the apple base mix (created above).
5. Whisk the egg whites with 40g of sugar until they form a soft-medium peak. 
6. Fold slowly through the apple base mix. (Important: Be careful not to knock out all the air.) 
7. Pipe (or spoon) your mixture into pre-buttered and sugared ramekins. (Note: It’s important to pipe evenly into the ramekin or your soufflé will rise sideways.) 
8. Smooth the top of the soufflé mixture off with a palette knife. 
9. Create an edge around the outside of the ramekin with your thumb. (Note: This helps your soufflé to rise cleanly and create an elegant finish.) 
10. Sprinkle the top of the soufflé with a little bit of cooked crumble. 
11. Bake at 180°C for 8-9mins.
12. Serve immediately alongside a scoop of vanilla bean ice cream and several raspberries to decorate.

Fancy shaking things up a bit? Why not replace the apple with banana, strawberries, raspberries or even rum and raisin… Delicious! 


Simon Young is the Executive Chef at Jumeirah Carlton Tower, Knightsbridge. 




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