450g / 1lb Bramley apples, peeled, cored and roughly chopped
450g / 1lbcaster sugar
45g / 1¾ozbutter
90g / 3¼ozflour
90g / 3¼ozbrown sugar
90g / 3¼oz ground almonds
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 1cm / ½inch deep and bake in the oven until golden brown, 10-15 minutes.
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.
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 175g / 6oz. 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.
Fold the cooled mixture into the sorbet and refreeze briefly.
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 ½cm / ¼inch of apple flesh on the skin, to form ‘dishes’ for the soufflés.
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.
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.
Make a paste with the apple coulis and about 4spoonfuls of the meringue, then lightly fold in the rest.
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.
Serve the soufflé on plates alongside a serving of the sorbet.