Toffee Apple Soufflé
Desserts
Food
Jon Appleby, independant chef, Middlesbrough
4 Servings
Ingredients
TOFFEE APPLE SOUFFLÉ
Apple purée 225g
Cornflour 1 tsp
Caster sugar 100g
Egg whites 150g
Unsalted butter 200g
Sugar 175g
MINI TOFFEE APPLES
Mini apples ( petite pommes) 12
Sugar 300g
Water 50ml
Red food colouring enough to colour
CINDER TOFFEE
Sugar 250g
Golden syrup 115g
Vanilla essence 1 tsp
Water 45ml
Bicarbonate of soda 1 tsp
ICE CREAM
Pasteurised egg yolk 300g
Caster sugar 400g
Liquid glucose 100g
Double cream 1 ltr
Vanilla essence 1 tbsp
POPPING CANDY AND SUGAR COATING
Caster sugar 4 tbsp
Popping candy 2 tbsp
Malik acid / ascorbic acid 1 tsp
APPLE FRUIT PASTEL
Apple purée 500g
Caster sugar 350g
Glucose 150g
Pectin 20g
Method
-
TOFFEE APPLE SOUFFLÉ
- Heat the butter and sugar to 140°C
- Once cooled pour onto a grease proof tray and break into a fine crumb
- Bring the apple purée to the boil and add the cornflour. Leave to cool.
- Whisk the egg whites and sugar and fold in the purée in three equal parts, then add the toffee crumbs
- Line the 4 by 7cm ramekins and add the mixture
- Cook at 180ºC for 10 minutes -
MINI TOFFEE APPLES
- Bring the sugar and water to boil until a light caramel colour appears. Remove from heat and whisk in red food colouring
- Hold each apple by the stalk and dip carefully into the sugary mixture, then set
down on grease proof paper to harden -
CINDER TOFFEE
- Bring the syrup, vanilla essence and water to 151°C. Remove from heat and whisk in the bicarbonate of soda
- Pour into a grease proofed lined container and set aside to cool. Once cooled, break into small pieces -
ICE CREAM
- Bring the sugar, liquid glucose, cream and vanilla essence to the boil. Remove from heat and pour over the pasteurised egg yolks whisking constantly
- Place back on the heat and bring it to 72°C. Once reached removed from heat and cool
- Once cooled add the cinder toffee to the ice cream base (quantity is individual
preference ) place into a nice cream churns and churn according to gone manufacturers guidelines on your specifics ice cream machine, as time can vary depending on machine
- Once ready remove from churn and place in freezer -
POPPING CANDY AND SUGAR COATING
- Place all the ingredients into a bowl and cling film and set to one side -
APPLE FRUIT PASTEL
- Bring the apple purée and 300g of sugar and glucose to 81°C
- Add the remaining 50g of sugar and pectin to the mixture and stir constantly until mixture reaches 108°C
- Once ready remove from heat and pour into a lined grease proofed container and leave in the fridge to set
- Once set portion into small cubes and coat in the popping candy and sugar coating -
TO SERVE
- Place the apple soufflé on a napkin (to stop it sliding) in the middle of the plate
- Put a scoop of ice cream on and garnish with the other sweet treats
