English “apple pie” soufflé
(Serves four)


For the base

  • 220g Bramley apple purée
  • 50g caster sugar
  • 30g Vitribis Ruban Noir (apple pectin)

    For the soufflé
  • 120g base

    For the meringue
  • 100g egg whites
  • 50g caster sugar

    To make the base, mix the apple purée and caster sugar and warm. When bubbles start to appear, add Vitribis pectin. Whisk together, heat till more bubbles appear. Pour into mixing bowl and cover with clingfilm. Cool.

    To make the soufflé, whisk 120g of apple base to remove any lumps. Semi-whisk egg whites and gradually add sugar. Continue whisking until mixture has a silky shine.

    Fold meringue into base, and fill four 125ml buttered soufflé dishes. Smooth the surface. Bake at 180°C for about six minutes, turning if necessary.

    Recipe from Daniel Woodhouse, McClements, Twickenham

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