This Cinnamon Apple Souffle with Sea Buckthorn Ice Cream is sure to impress your guests this party season and is a great alternative to the more traditional Christmas desserts.
Ingredients: (Serves 4)
Cinnamon Apple Soufflé:
-butter for greasing
-100g of caster sugar, plus extra for lining
–100g of Apple purée
-5g Cinnamon Powder
–10g of cornflour
–2 egg whites, at room temperature
Sea Buckthorn Ice Cream:
-6 egg yolks
-125g of sugar
-125g Sea Buckthorn puree
-250ml of whole milk
-250ml of double cream
-1 vanilla pod, or 2-3 drops of essence
Equipment Needed:
Bowl
Balloon Whisk
Saucepan
Spatula
Ice cream machine
Ramekins
Method:
- Preheat the oven to 200°C/Gas mark 6
- Brush 4 ramekins with softened butter, coat in sugar and chill
- For the soufflé base, place the fruit purée, cinnamon and 50g of the caster sugar into a saucepan and bring to a simmer.
- Combine the cornflour with approximately 2 teaspoons of water and add to the fruit purée. Cook for 5 minutes until it thickens to a jammy consistency. Weigh out 50g of this for the soufflé base
- For the ice cream, combine the milk and double cream in a saucepan. Split the vanilla pod and scrape out to separate the seeds. Add both the sea buckthorn puree, the seeds and remaining pod to the pan and place over a medium heat
- While the cream mixture is on the heat, whisk together the egg yolks and sugar until pale and creamy in texture. Once the cream mixture comes to the boil, remove from the heat and pour slowly onto the egg yolks, continuously whisking until all of the ingredients are thoroughly combined
- Return the mixture to the saucepan and place over a low-medium heat. Stir continuously until the mixture thickens slightly to coat the back of a wooden spoon or spatula (80˚C)
- Take the ice cream base of the heat, remove the pods of the vanilla and allow to cool
- Once cool, begin churning until thick. Sore in the freezer in a sealable container below -18 degrees Celsius
- Bake to the soufflé, put the egg whites into a bowl, and whisk to soft peaks. Add the remaining 50g sugar and continue whisking until it reaches semi-firm peaks
- Carefully fold 1/3 of the whites into the 50g Apple puree base. Fold in another 1/3 then finally fold in the rest
- Fill the prepared ramekins, level off the mixture and set well apart on a tray,
- Bake in the top of the oven for 8-12 minutes unit well risen then remove, sprinkle with icing sugar and serve immediately with the ice-cream directly on top or on the side.
Top tip . . .
If you do not have an ice-cream machine follow the same steps but when it says CHURN just place the container in the freezer and whisk vigorously every 30 minutes until set and smooth.
Recipe by Will Richards, Hospitality Training Officer.
The techniques and skills used in this recipe are taught to work based apprentices who are working towards an Apprenticeship Level 3 in Professional Cookery. It covers preparing, cooking & finishing of complex cold desserts.
If this has tempted you into exploring your culinary career then contact us today!
