Apple Crumble Soufflé and Apple Crumble Sorbet

Name: Apple Crumble Soufflé and Apple Crumble Sorbet
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: 450 g / 1 lb caster sugar; 90 g / 3¼ oz ground almonds; 450 g / 1 lb Bramley apples, peeled, cored and roughly chopped; 90 g / 3¼ oz brown sugar; 1 tbsp cornflour mixed with a little water; 2 Bramley apples; 45 g / 1¾ oz butter; 100 g / 3½ oz caster sugar; 90 g / 3¼ oz flour; whites of 4 eggs

Preparation info

Serves
2

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Dessert
Vegetarian
England

Method

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 /