Orchard Apple Soufflé with Red Walnut and Honey Ice Cream Recipe
Ingredients
- 330ml of whole milk
- 80ml of double cream
- 100g of caster sugar
- 100g of egg yolk
- 1 vanilla pod, seeds scraped out
- 40ml of honey
- 100g of walnuts, plus extra for garnish
- 330g of Bramley apple
- 1 Granny Smith apple
- 1 Braeburn apple
- 25g of caster sugar
- 2 tbsp of water
- 12g of cornflour
- 1 tbsp of ground cinnamon
- 45g of caster sugar
- 100g of oats
- 4 tsp honey
- 4 tsp olive oil
- 5g of table salt
- 180g of egg white
- 50g of caster sugar
- 50g of unsalted butter, softened
Method · 2 h
- First, make the walnut and honey ice cream. Elly makes this in a Thermomix, however you can make it in a pan with a whisk and gently cook out to 83°C
- Preheat the oven to 180°C. Roast the walnuts for 6 minutes and allow to cool
- Add the milk, cream, sugar, egg yolk and vanilla seeds to the Thermomix, then blitz on full speed. Pour in the honey. Turn down to speed setting 3 and gently cook the ice cream, slowly turning up the temperature to reach 83°C. This process usually takes 5–10 minutes. When the custard is ready, add the walnuts and allow to infuse
- Place the custard over a bowl of iced water to cool. Once cold, using a hand blender, gently blend the nuts into the ice cream and pass through a fine sieve. Chill, then churn in an ice cream machine. Keep in the freezer until needed
- For the apple purée, peel all the apples and place them into lemon water so they retain their colour
- Chop the apples up into small pieces, making sure to discard the core and pips. Add all the apples to a large pan with the sugar and water. Cook the apples on a high heat, stirring continuously, until well mixed
- Turn the heat down to low, then cover with a tight fitting lid, allowing the apples to steam, and gently cook for 5–10 minutes. The apples should have no colour
- Once the apples are cooked, blitz until smooth, then pass through a fine sieve. Weigh out 330g of the purée and pour into a medium pan
- Add the cornflour slurry to the apples. Cook the purée until it thickens and becomes glossy. Put into a container and allow to chill in the fridge
- To make the cinnamon sugar, mix the cinnamon and sugar together well. Once thoroughly combined, pour into a container. This will last for a couple of weeks
- Next, move on to the oat topping. Preheat the oven to 180°C. On a baking tray, add all the ingredients and mix very well with a spoon. Squeeze the oats together, making sure everything is well incorporated
- Bake in the oven for 10 minutes, stirring halfway
- Remove from the oven, allow to cool, then transfer to a container with a lid and leave at room temperature. They will keep for 2 days
- Now, make the apple soufflé base. Weigh out 300g of the chilled apple purée into a bowl. Next, add the egg whites to a stand mixer fitted with the whisk attachment. Have the caster sugar ready on the side as well
- Brush 4 8cm ramekins with the butter, add a small amount of the cinnamon sugar, allowing it to coat all the sides and bottom, shaking out any excess. Keep the ramekins in the fridge until needed
- Start whisking the egg white and, at the same time, gradually add the sugar, bit by bit. Do not stop whisking until the egg white looks like clouds. Once all the sugar has been added you should have a glossy meringue
- Fold one-third of the meringue into the apple base and whisk until combined. Then gently fold in the remaining meringue, making sure both are mixed together well
- Preheat the oven to 200°C. Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Add three pieces of roasted walnut and some oat topping. Cook the soufflés in the middle of the oven for 3–4 minutes
- Serve the soufflés alongside a scoop of the walnut and honey ice cream set on a bed of the oat topping, with extra honey on the side
A soufflé is always bound to impress, and this offering from Elly Wentworth packs a real punch. The apples in the soufflé base give it plenty of flavour, pairing perfectly with the walnut and honey ice cream on the side. Elly uses red walnuts, a particularly colourful variety, but regular walnuts will be perfectly good too.
Thermomix
4 ramekins
12g of cornflour, mixed with 2 tsp water
