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Farm Fresh
Autumn 2008

Frozen Honeycrisp Apple Soufflé
Pastry Chef Todd Feitl of Vie – Western Springs, IL
Adapted by
October 2008

Yield: half sheet pan (30-45 servings)


  • 10 sheets gelatin
  • 1000 grams Honeycrisp apple puree
  • 16 large egg yolks
  • 200 grams apple brandy
  • 600 grams Italian meringue
  • 750 grams whipped cream

  • To Assemble and Serve:
  • Dried shaved apple slices*
  • Diced Honeycrisp apples cooked with
  • cinnamon and sugar

    *Shave apple on a meat slicer or mandolin. Place in a Silpat, brush with vegetable oil and lemon juice, top with another Silpat, and place another baking sheet on top. Bake until crisp.


Bloom gelatin in water. Put apple puree, egg yolks, and brandy in a large mixing bowl. Cook over a double boiler until it reaches 185ºF. Remove from the heat and add gelatin.  Whisk until the gelatin is completely dissolved. Gently fold in Italian meringue until it is completely dissolved. Repeat with whipped cream. Pour into a flat half sheet pan lined with parchment paper that has been oiled. Place in freezer overnight to set.

To Assemble and Serve:
Un-mold soufflé, portion, and serve with dried apple slices and diced Honeycrisp apples.

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