Orchard apple soufflé with red walnut and honey ice cream

First, make the walnut and honey ice cream. Elly makes this in a Thermomix, however you can make it in a pan with a whisk and gently cook out to 83°C

Preheat the oven to 180°C. Roast the walnuts for 6 minutes and allow to cool

Add the milk, cream, sugar, egg yolk and vanilla seeds to the Thermomix, then blitz on full speed. Pour in the honey. Turn down to speed setting 3 and gently cook the ice cream, slowly turning up the temperature to reach 83°C. This process usually takes 5–10 minutes. When the custard is ready, add the walnuts and allow to infuse

Place the custard over a bowl of iced water to cool. Once cold, using a hand blender, gently blend the nuts into the ice cream and pass through a fine sieve. Chill, then churn in an ice cream machine. Keep in the freezer until needed

For the apple purée, peel all the apples and place them into lemon water so they retain their colour

Chop the apples up into small pieces, making sure to discard the core and pips. Add all the apples to a large pan with the sugar and water. Cook the apples on a high heat, stirring continuously, until well mixed

Turn the heat down to low, then cover with a tight fitting lid, allowing the apples to steam, and gently cook for 5–10 minutes. The apples should have no colour

Once the apples are cooked, blitz until smooth, then pass through a fine sieve. Weigh out 330g of the purée and pour into a medium pan

Add the cornflour slurry to the apples. Cook the purée until it thickens and becomes glossy. Put into a container and allow to chill in the fridge

To make the cinnamon sugar, mix the cinnamon and sugar together well. Once thoroughly combined, pour into a container. This will last for a couple of weeks

Next, move on to the oat topping. Preheat the oven to 180°C. On a baking tray, add all the ingredients and mix very well with a spoon. Squeeze the oats together, making sure everything is well incorporated

Bake in the oven for 10 minutes, stirring halfway

Remove from the oven, allow to cool, then transfer to a container with a lid and leave at room temperature. They will keep for 2 days

Now, make the apple soufflé base. Weigh out 300g of the chilled apple purée into a bowl. Next, add the egg whites to a stand mixer fitted with the whisk attachment. Have the caster sugar ready on the side as well

Brush 4 8cm ramekins with the butter, add a small amount of the cinnamon sugar, allowing it to coat all the sides and bottom, shaking out any excess. Keep the ramekins in the fridge until needed

Start whisking the egg white and, at the same time, gradually add the sugar, bit by bit. Do not stop whisking until the egg white looks like clouds. Once all the sugar has been added you should have a glossy meringue

Fold one-third of the meringue into the apple base and whisk until combined. Then gently fold in the remaining meringue, making sure both are mixed together well

Preheat the oven to 200°C. Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Add three pieces of roasted walnut and some oat topping. Cook the soufflés in the middle of the oven for 3–4 minutes

Serve the soufflés alongside a scoop of the walnut and honey ice cream set on a bed of the oat topping, with extra honey on the side