Toffee Apple Soufflé with Bourbon Whisky and Vanilla
By Paul Bloxham
Serves 6
75g butter
150g brown sugar
75g caster sugar
250g apples (mixed bramley and russet), cut into 1cm pieces
2 tbsp Jack Daniels to flame and more if you desire
2 tbsp butter, softened
2 tbsp caster sugar, for dusting
For the souffle
12 egg whites
125g caster sugar
icing sugar, to dust
6 scoops of vanilla ice cream
1. For the apple puree, cook the butter in a frying pan until golden brown. Add both the sugars and cook until the mixture has turned a deep caramel, stirring constantly. Add the chopped apples and stir until well coated. Continue to cook for 2 minutes. Flame with Jack Daniels and remove from the heat.
2. Transfer the mixture to a food processor and pulse until smooth. Leave to cool to room temperature.
3. To make the soufflé, preheat the oven to 190C/gas 5. Brush the inside of 6 large ramekins with softened butter and dust with sugar. Whisk the egg whites until stiff and gradually add the sugar. Continue to whisk until the mixture is thick and glossy. Fold half the meringue into the apple mixture, and carefully repeat with the remaining meringue. Fill each prepared ramekin with the soufflé mixture. Bake for 12 minutes and serve straight away with a scoop of vanilla ice cream and a little more Jack if desired.