The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Golden noble apple souffle with blackberry sorbet

11 September 2006

Ingredients

(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

Method

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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking