Blackberry & Apple Crumble SoufflŽ

 

By Sean Connolly

Approx. 6 moulds

 

Ingredients:

 

10        granny smith apples

1          lemon

60g      corn flour

35g      birds custard powder

35g      caster sugar

500ml   milk

 

2 egg    whites

2 tblsp sugar

 

300g    blackberry & apple compote

120g    crumble mix

 

 

Method: 

 

  1. Peel the apples, core and cut into rough dice. Put in saucepan with a little water and the juice of the lemon. Cook until very soft.
  2. PurŽe in the ÔThermomixÕ until smooth. Return to the pan and heat.
  3. Make slurry with the corn flour and a little water and stir into the boiling puree. Cook out until the sauce thickens. Allow to cool.
  4. Mix together the custard powder and sugar and then mix with a little of the cold milk. Bring the rest of the milk to the boil.
  5. Pour a little of the boiling milk onto the custard/sugar mix and then stir in the rest. Allow to cool.
  6. Put the egg whites into the mixer and begin to whisk with a pinch of salt.
  7. As the whites thicken slowly rain in the sugar and mix until the meringue becomes shiny and thick ribbons are formed.
  8. Mix together 3 tblsp of the apple puree and 6 tblsp of the custard in a bowl until well combined.
  9. Add a little of the meringue and mix well. Then gently fold in the rest of the meringue.
  10. Place approx 50g of compote in the bottom of a double lined soufflŽ mould, gently tab out any air bubbles and smooth over the top.
  11. Sprinkle with crumble mix and bake in a 180ûC oven for approx 10mins.

 

 

 

Crumble Mix

 

Ingredients:

 

800g    plain flour

700g    caster sugar

350g    butter

 

Method: 

 

  1. Cut the butter into cubes and chill in the fridge for 20 mins.
  2. Mix together the flour and sugar in the Ôrobo-coupeÕ and then slowly add the chilled butter cubes.

 

Blackberry & Apple Compote

 

Approx. 1 kg

 

Ingredients:

5          granny smith apples

500g    blackberries

2          lemons

500g    sugar

 

Method: 

 

  1. Peel the apples and cut into dice.
  2. Add all the ingredients into a pan and cook until the apples are a little soft. Cool.

 

 

ÔBirdsÕ Custard Ice Cream

 

Approx. 1 lt

 

Ingredients:

 

1 ltr      milk

70g      caster sugar

35g      Birds custard powder

 

Method: 

 

 

  1. Mix the sugar and custard powder together with a little of the milk.
  2. Bring the rest of the milk to the boil and then add slowly to the custard/sugar mix.
  3. bring back to the boil to thicken and then allow to cool.
  4. Divide between 2 Ôpaco-jetÕ containers and freeze.
  5. Churn as needed.