Take Stock App
toffee apple soufflé

Toffee Apple Soufflé

Jon Appleby, independant chef, Middlesbrough
Serves: 4
Download PDF

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

  1. 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
  2. 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
  3. 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
  4. 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
  5. POPPING CANDY AND SUGAR COATING

    - Place all the ingredients into a bowl and cling film and set to one side
  6. 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
  7. 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
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine