Apple Crumble Soufflé and Apple Crumble Sorbet

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Preparation info

  • Difficulty

    Easy

  • Serves

    2

Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 2 Bramley apples
  • 1 tbsp cornflour mixed with a little water
  • whites of 4 eggs
  • 100 g / oz caster sugar

For the Apple Crumble

  • 45 g / oz butter
  • 90 g / oz flour
  • 90 g / oz brown sugar
  • 90 g / oz ground almonds

For the Apple Crumble Sorbet

  • 450 g / 1 lb Bramley apples, peeled, cored and roughly chopped
  • 450 g / 1 lb caster sugar
  • 45 g / oz butter
  • 90 g / oz flour
  • 90 g / oz brown sugar
  • 90 g / oz ground almonds

Method

  1. At least 8 hours ahead, preferably the day before, make the apple crumble: preheat the oven to 150°C/300°F/gas 2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the other ingredients, place on a tray in a layer about 1 cm / ½ inch deep and bake in the oven until golden brown, 10-15 minutes.
  2. Make the sorbet: put the apple and caster sugar in a pan with 500 ml / 18 fl oz water, bring to the boil and simmer gently for about 15 minutes until the apple has collapsed to a purée. Pass through a fine sieve, allow to cool and then churn in a sorbetière until frozen.
  3. Preheat the oven to 150°/300°F/gas 2. In a mixing bowl, rub the butter into the flour until the mixture has the consistency of coarse breadcrumbs. Stir in 175 g / 6 oz. of the crumble, together with the brown sugar and ground almonds. Spread out on a baking sheet like the crumble and bake until crisp, about 10-15 minutes. Leave to cool.
  4. Fold the cooled mixture into the sorbet and refreeze briefly.
  5. An hour or two before you want to serve: cut the apples across in half, just above halfway up, and scoop out all the flesh, leaving about ½ cm / ¼ inch of apple flesh on the skin, to form ‘dishes’ for the soufflés.
  6. Place the flesh in a pan with a little water and cook until all the apple has collapsed into a fine pulp. Thicken with the cornflour and set aside.
  7. Make the soufflés: preheat the oven to 190°C/375°F/gas 5. Whisk the egg whites with the sugar until they form a meringue.
  8. Make a paste with the apple coulis and about 4 spoonfuls of the meringue, then lightly fold in the rest.
  9. Mix in a heaped tablespoon of the crumble mix. Spoon this mixture into the scooped-out apples, sprinkle the top with more crumble and bake until fully risen, 10-12 minutes.
  10. Serve the soufflé on plates alongside a serving of the sorbet.