Craig James's preference for this dish is the Bloody Ploughman apple, as it infuses a good colour into the soufflé and has a strong flavour

Ingredients (Serves eight)

For the soufflé
About 500g apples
30g corn flour
300g caster sugar
6 large egg whites

For the sorbet
250ml crème fraîche
188ml cold syrup (made up of 105g sugar, 13g glucose and 96ml water brought to the boil and chilled)
15ml lemon juice

Method

Peel, core and dice the apple. Place in a pan with 1cm of water, cover with clingfilm and cook gently until a purée is achieved. For 300ml of purée, whisk in 30g of corn flour, allow to thicken, then cool. Whisk the egg whites until they start to thicken and froth, then add the sugar and continue whisking until the whites stand up firm.

Gently fold in the apple purée mixture and spoon into a buttered and sugared mould. You could use a ramekin, cup or a small copper pan. Cook in a fan-assisted oven for seven minutes at 180°C.

To make the sorbet, combine all ingredients together and either churn in a traditional ice-cream machine or freeze and finish with a Pacojet.

By Craig James, head chef, Quaglino's, London