Green apple soufflé with pistachio-halva ice cream

Green apple soufflé with pistachio-halva ice cream

By
From
New Middle Eastern Food
Serves
8
Photographer
Mark Roper

Green apple soufflé base

Ingredients

Quantity Ingredient
3 granny smith apples, cored but not peeled
1 litre milk
250g caster sugar
4 free-range eggs
100g cornflour
80g unsalted butter, melted
caster sugar, for dusting, plus 80 g extra
1 teaspoon cornflour
150g free-range egg whites, (5–6 eggs)
icing sugar, for dusting
cornflower petals, to garnish (optional)
Pistachio–halva ice cream

Method

  1. Chop the apples roughly, then whiz in a food processor to a very smooth purée. Push through a sieve to remove any fibrous bits.
  2. Combine the milk and half the sugar in a saucepan and bring to a boil. In a separate bowl, beat the eggs with the rest of the sugar and the cornflour. Pour on half the boiling milk and whisk well, then tip back into the saucepan with the remaining milk. Cook over a medium heat, whisking constantly, for about 2 minutes, or until the custard thickens. Stir in the apple purée and bring back to the boil. Remove from the heat, tip into a bowl and cover with plastic wrap.
  3. When ready to bake the soufflés, preheat the oven to 160ºC. Use a pastry brush to grease the insides of eight 150 ml soufflé dishes with melted butter. Brush in an upward direction only. Dust evenly with caster sugar, discarding any excess.
  4. Mix the 80 g caster sugar with the cornflour. Put the egg whites in the clean bowl of an electric mixer and whisk at moderate speed to form soft peaks. Lower the speed of the mixer and sprinkle in the sugar–cornflour mixture. Increase the speed to high and whisk until evenly mixed and the whites are beginning to become stiff and shiny, about 3 minutes.
  5. Put 250 g of the apple soufflé base into a large mixing bowl. Spoon on half of the whipped egg whites and use a spatula to fold them in gently but evenly. Add the rest of the whites and fold in evenly.
  6. Fill the prepared soufflé dishes to the rim and use a spatula to level the surface evenly. Arrange the soufflé dishes on a baking tray and bake for 8–12 minutes, by which time they should be well risen and lightly browned. Dust with icing sugar and scatter on the cornflower petals, if using. Serve immediately with pistachio–halva ice cream.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again