To make the apple purée:
1. Place whole apples in an 170 degree oven on parchment paper.
2. Cook for 40 min, or until roasted and core is soft.
3. Blend everything until smooth, pass through fine chinoix, chill purée for making base.
To make the soufflé base:
Place everything in a pan and cooked out and thickened, blend and chill.
To make the crumble:
1. Combine all ingredients in kitchen aid except cobnuts with paddle, until they become a crumb.
2. Bake in the oven at 170 for 15-20 minutes, mixing every 4-5min until light brown in colour.
3. Leave to cool.
4. Peel cobnuts and set aside for later.
For the compote:
Peel and dice the apple, place everything in a pan and cook out quickly. Reserve for when building soufflé.
To make the creme fraiche sorbet:
1. Peel and dice the apple.
2. Place everything in a pan and cook out quickly.
3. Reserve for when building soufflé.
To make the apple syrup:
1. Make a direct caramel with the sugar then add apple, cores.
2. Once roasted add, juice and maple syrup. Turn temperature down and allow caramel to dissolve.
3. Place in blender and blend until smooth slowly add the butter, and then pass.
4. Set aside for when serving soufflé.
For the cinammon sugar:
Combine sugar and cinnamon, then set aside for moulds.
With the soft butter:
Brush the soufflé moulds with the butter, allow to chill and brush the mould again. Dust moulds with cinnamon sugar.
To make the soufflé:
1. Slowly start whisking the whites, on the kitchen aid, slowly start adding the sugar.
2. Once you've added all the sugar, mix 1/3 of the white with soufflé base, then fold in the last 2/3 of the whites.
3. Place compote on the bottom of the moulds, then add soufflé mix.
4. Using a palette knife, level the soufflé mix with the mould, place some crumble on top of soufflé and some chopped cobnuts.
5. Place in oven at 180 for 7min and serve.