Golden noble apple souffle with blackberry sorbet

11 September 2006
Golden noble apple souffle with blackberry sorbet


(for about 16 portions)
1 pint milk
100g soft flour
125g sugar
8 egg yolks
8 egg whites
150g caster sugar
1 pinch salt
½ pint Golden Noble apple purée
1 double measure of Calvados reduced with the apple purée


Prepare the pastry cream and cook out using a whisk. Remove from the stove and allow to cool avoiding the formation of a skin.

Add the yolks and the ½ pint of apple purée which must be reduced to a thick consistency.

Whisk the whites with a pinch of salt and one-third of the sugar. When almost at a firm peak add the remainder of the sugar.

Fold one-third of the meringue into the pastry cream followed by the remaining two thirds.

Put the mixture into greased and sugared soufflé moulds and scrape the excess from the top with a palette knife.

Lightly sprinkle the top with castor sugar and run your thumb around the top in order to achieve a clean lift.

Cook in a hot oven for 10 to 12 minutes dust with icing sugar and serve with a scoop of blackberry sorbet and a few fresh blackberries.

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