Baked apple with vanilla soufflé, apple purée and Parisienne apples

Serves 6 Desserts and puddings

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Method

Cut 1cm off the tops of 6 of the apples and carefully scoop out 4 Parisienne balls with a 3cm melon baller. Put them in a pan with the apple juice. Scoop out leaving 5mm of apple around the rim to make a shell for the with the lemon juice and reserve apple shells on a foil-lined oven tray and set aside.

Meanwhile, core another of the apples, cut it in half lengthways and scoop out more balls and add to the others in the pan. Bring the apple juice to a simmer and cook the balls for 1-2 minutes. Drain over a bowl to collect the juice and chill them until needed.

To make the apple purée, put the apple juice back in the pan. Peel, core and slice the other 2 apples into the pan with the reserved flesh in lemon juice, 3tbsp of the caster sugar and vanilla bean paste. Cook, covered, on a low-medium heat until the apple is soft and broken down. Cool for 20 minutes, then whizz to a purée in a mini processor, pass through a sieve so it’s very smooth, mix in the cream and put aside.

Preheat the oven to 180C/ 160C F/Gas 4. Bake the apple shells on the tray for around 10 minutes and put aside. Increase the oven temperature to 220C/200C F/Gas 7.

For the soufflé, whisk the egg whites until soft peaks form, gradually add half the sugar and whisk until stiff. Beat the yolk with the rest of the sugar and vanilla until pale, sift in the flour and stir. Fold the whites through the yolk mixture, divide evenly between the apple shells and bake for 5-8 minutes, until the soufflé is risen and golden.

Dust with icing sugar to serve with a few of the poached Parisienne apples.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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