Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Apple strudel soufflé – by Philip Storey

11 September 2006
Apple strudel soufflé – by Philip Storey

Ingredients (serves four)

1 sheet filo pastry
Icing sugar to dust
2 cooking apples,peeled and diced
105g caster sugar
80g raisins, soaked in Calvados and microwaved for 30 seconds
50g egg whites
80-100g crème pâtissière
1tsp cinnamon powder

Method

Scrunch small squares of filo into balls, dust with icing sugar and bake until crisp. Cook the apples in a little water until soft. Add 80g of the sugar and raisins.

Whisk the egg whites to soft peaks and add the remaining 25g of sugar. Mix 1dsp of crème pâtissière with cinnamon and fold into the egg whites.

Put some of the mix into a buttered, sugared ramekin, add some of the apple mix and top with more egg-white mix. Level off and bake at 200ºC for five or six minutes.

Arrange filo pastry balls on top and serve with cinnamon ice cream and any remaining apple mix.

Philip Storey

Photo © Sam Bailey

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