Iced calvados soufflés with caramelised apple sauce and apple crisps

Makes 6 Desserts and puddings

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Method

Cut a 10cm wide strip of acetate (available from hobby and art shops ready to cut) or baking parchment around 6 x 125ml ramekins or soufflé dishes to make a 3cm collar above the top edge of the dish. Secure the acetate with tape or baking paper with kitchen string.

For the soufflés, put 175g sugar in a small pan with 3tbsp hot water and set over a low heat until the sugar dissolves to a clear syrup. Increase the heat to medium and continue to cook until it is a rich golden caramel. Remove from the heat, add the calvados and the 4tbsp double cream to the caramel and stir until smooth. Put in a large basin of cold water to cool down quickly.

In a bowl whisk the egg whites to soft peaks and add the extra 4tbsp sugar, a little at a time, whisking to incorporate between each addition.

Without washing the beaters, whisk the 400ml cream in a separate bowl until just floppy and holding its shape. Fold the cream into the calvados mixture first, followed by the whisked egg whites. Spoon into the prepared ramekins evenly so the mixture comes 1.5cm above the top of the dishes, then freeze for 4-5 hours.

To make the apple crisps, preheat the oven to 100C/80C F/Gas ¼. Put the sugar in a pan with 3tbsp hot water and set over a low heat until the sugar dissolves to a clear syrup, then simmer for 1 minute.

Meanwhile, without peeling or coring, slice the apples thinly (peel any end pieces or off-cuts and add to a pan to use later for the caramelised apple sauce), then add the slices to the sugar syrup to soak.

Line a baking tray with baking paper. Lift the apple slices out of the syrup, letting the excess drip back into the pan, and lay on the paper in an even layer. Put in the oven to dry out for around 1 hour. Keep checking to ensure they don’t stick hard to the paper and turn them half way through. If making in advance, they can be stored in an airtight container for up to a week.

To make the apple sauce, peel and core the apples and chop into small pieces. Add to the off-cuts in the pan from the apple crisp preparation. Add 400ml water, half cover the pan and simmer for around 20 minutes until very soft. Drain over a bowl to catch the juices, then put the soft apple pieces in a mini processor and blitz to a purée.

Put the apple cooking liquid into a small pan and simmer until it reduces to about 3tbsp. Transfer to a bowl and add the calvados.

Add the sugar to the same pan with 2tbsp water and heat gently until dissolved to a clear syrup. Increase the heat and boil to a caramel. Turn off the heat and add the butter, stirring to melt, then add the reduced apple juice and calvados mixture. Mix in the apple purée, transfer to a bowl and allow it to get cold.

When ready to serve, remove the collar from the dishes. Add a few apple crisps to the top of each soufflé and serve with the caramelised apple sauce spooned over.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.