Marriage of flavours in fine souffle

Toffee apple souffl, sour appleparfait and cinnamon crmeanglaise
Toffee apple souffl, sour appleparfait and cinnamon crmeanglaise

Apples, toffee, cinnamon and vanilla  all marry together beautifully in this dessert from The Cricket Inn, from the Sheffield Cooknook: Second Helpings.

Toffee apple soufflé, sour apple parfait and cinnamon crème anglaise

Sheffield Cookbook: Second Helpings is available from all venues featured in the book, Waterstones and Amazon

Sheffield Cookbook: Second Helpings is available from all venues featured in the book, Waterstones and Amazon

For the parfait:

50g caster sugar
3 egg yolks
125ml apple purée
190ml double cream
3 tbsp lemon juice
4 tbsp water
For the soufflé base:
175g caster sugar
500ml cloudy apple juice
45g cornflour
For the caramelised apples:
3 Granny Smith apples
100g caster sugar
1 tbsp lemon juice

For crème Anglaise:

250ml full-fat milk
250ml double cream
1 cinnamon stick
80g caster sugar
8 egg yolks
1 vanilla pod
To construct
4 egg whites
125g caster sugar.

For the parfait place the sugar and 5tbsp water in a pan, heat to dissolve and then boil to 121°C on a sugar thermometer (do not stir).

While the sugar is boiling, whisk the egg yolks until pale and thick (this is best done in a stand mixer). When the sugar syrup has reached 121°C, add it to the egg yolks slowly, while continuing to mix. Whisk the apple purée into the egg and sugar mixture.

Whip the cream to soft peaks, then fold through the mix. Add the lemon juice. Pour the mix into six moulds and place in the freezer for 4 hours or until set.
For the soufflé base dissolve sugar in small amount of water in a pan and place over high heat. Boil until it turns to a dark caramel (do not stir).

Deglaze with the apple juice and reboil until all the caramel has dissolved. Put the cornflour in a heatproof bowl and pour mixture slowly over the cornflour, while whisking. Return to the pan and heat, stirring until thickened. Allow to cool.

For the caramelised apples peel and core the apples, and cut them into 1cm dice. Heat the sugar in a heavy-based pan with the lemon juice and 3 tbsp water. Once the sugar turns to a light caramel add the apples in one even layer in the pan. Continue to cook for 3-4 minutes without stirring. Remove from the heat and stir then leave to cool.

For the crème anglaise heat the milk, cream, vanilla and cinnamon slowly in a pan. Put the egg yolks and sugar in a bowl and whisk using an electric whisk until pale. Add the egg mixture slowly into the hot cream mixture while whisking, then continue to cook for 2-3 minutes until thickened, but do not boil. Pass through a sieve to remove the cinnamon and vanilla pods.

Set aside.

To construct, preheat the oven to 190°C. Using an electric whisk or stand mixer whisk the egg whites, slowly adding the caster sugar until stiff peaks are formed.

Whisk one-third of the egg whites into the souffle base, then fold through the other two thirds.

Spoon caramelised apples into the bottom of six ramekins and spoon the souffle mixture on top. Run your thumb around the edge of the dish, bake for 10-12 minutes serve