Return to listing

Iced Apple Soufflé with Caramelised Apple

I first tasted this amazingly good dessert at a meal cooked by a friend, Lesley Nathan, in the summer, when she made it with strawberries. This is her recipe, adapted for winter with apples, and every bit as wonderful.

 Iced Apple Soufflé with Caramelised Apple

  Serves 6

 4 Granny Smith apples
 12 fl oz (350 ml) extra strong vintage cider
 zest and juice 1 large lemon (4 tablespoons juice)
 6 oz (175 g) caster sugar
 1 x 200 ml tub crème fraîche, very well chilled
 4 egg whites
For the caramelised apple slices:
 1 small 4 oz (110 g) Cox's apple, unpeeled
 1 oz (25 g) butter
 ¾ oz (20 g) caster sugar
Oven temperatures and Conversions
Click here for information
You will also need 6 x 4 fl oz (110 ml) straight-sided ramekins, parchment for making collars and small rubber bands.


First wash the Granny Smith apples and, leaving the skins on, core and chop them roughly. After that place them in a saucepan with the cider, lemon zest, lemon juice and sugar. Now bring it all up to the boil and simmer gently until the apples are mushy, which will take about 15-20 minutes.

Then remove them from the heat and allow them to cool slightly before passing them through a fine nylon sieve, pushing the purée through with a ladle. Now discard the skins left in the sieve and leave the apple purée to get completely cold.

Meanwhile prepare the ramekins.

First make collars for each of them: cut 6 pieces of parchment measuring 7 x 12 inches (18 x 30 cm), fold each in half along its length to 3½ x 12 inches (9 x 30 cm) then fold one of the long edges over 1 inch (2.5 cm), giving you a thicker piece at the base to stabilise the collar.

You will now have collars measuring 2½ x 12 inches (6 x 30 cm). so wrap each collar around the ramekins, keeping the fold to the base and hold them in place with a rubber band.

When the purée is completely cold, remove the crème fraîche from the refrigerator, transfer it to a bowl and whip until it starts to thicken – but be careful not to let it get too stiff.

Next put the egg whites in a large bowl and, using an electric hand-whisk with squeaky-clean beaters, whisk to the stiff-peak stage. Then fold a third of the egg whites into the apple purée along with the crème fraîche, and when everything is completely amalgamated, very gently fold in the remaining egg whites.

Pour the whole lot into a large jug and then into the collared ramekins. The mixture will come right up to the top of the collars. Now stand the ramekins on a tray and freeze for 4-6 hours, making sure they are standing level.

To make the caramelised apple slices, cut the apple into quarters and remove the core, then cut these into slices 1/8 inch (3 mm) thick. You will need 30 thin slices.

Next take a large, solid frying pan, 8-9 inches (20-23 cm) in diameter. Melt half the butter. When it starts to foam, sprinkle in half the sugar.

Stir it around, keeping the heat high, add the apple slices and cook them 30-40 seconds on each side until golden brown and slightly crisp. You will need to do this in 2 batches.

Lay the first lot on baking parchment, then add the remaining butter and sugar, if necessary, and cook the rest.

These can be made up to 2 hours in advance. Take the ramekins out of the freezer and transfer to the fridge 20 minutes before serving.

Then just peel away the collars, having removed the rubber bands.

Finally arrange the apple slices in circles on top before serving.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Iced Chocolate Chestnut Creams with White Chocolate Sauce Serves 8

Iced Chocolate Chestnut Creams with White Chocolate Sauce

Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.

Apple, Almond and Mincemeat Crumble Serves 6

Apple, Almond and Mincemeat Crumble

Click on the recipe to reveal Delia's favourite crumble topping - and a filling that would be particularly good at Christmastime, when mincemeat is definitely flavour of the month.

English Apple and Almond Trifle with Calvados 

English Apple and Almond Trifle with Calvados

Mmmm…apple fans will swoon over this fabulous trifle, with its Calvados-soaked trifle sponges, apple puree and custard layer, with mascarpone and almonds on top.

Mincemeat and Apple Jalousie Serves 8, or cut into 16 squares to replace mince pies

Mincemeat and Apple Jalousie

Mincemeat, apple, ready-rolled pastry and you're away: what could be easier than this tart, which is perfect at Christmastime, served with custard, cream or brandy butter.

Spiced Apple Muffin Cake with Pecan Streusel Topping Serves 10-12

Spiced Apple Muffin Cake with Pecan Streusel Topping

Instead of making individual muffins, this recipe makes one large cake (or you could do small ones if you prefer). Although this one is made with apple, you could equally use plums or apricots in the summer.

Spiced Apple and Cider Cake Serves 8

Spiced Apple and Cider Cake

This is quite definitely a dessert cake. The combination of spices, the hint of orange and the balance of tart apples and cake are perfect. It needs a large dollop of crème fraiche or whipped cream to go with it.

Spiced Apple Muffins Makes 6 large muffins

Spiced Apple Muffins

Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries




Popular topic
Latest post
Ask Lindsey... Kaiserschmarrn
07 Feb 2016 22:30
Coffee Break Hello...Farewell
03 Feb 2016 17:37
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Shortcrust pastry.
07 Feb 2016 11:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by