Hazelnut apple soufflé: An apple filled with apple pie

Fresh apples do not have to wait for winter to reach the dessert table. This recipe turns them into a playful retro dessert by hollowing them out, filling them with apple soufflé and topping them with nuts.

The result is a tender apple shell holding a light, airy soufflé. It is designed to pair with vanilla ice cream, which can melt into a warm pool beside the dessert. The dish offers guests the familiar filling of an apple pie in a different form.

To prepare it, cut off the tops of the apples and carefully scoop out the flesh with a small spoon or melon baller. Leave about four millimetres of flesh around the skin. Remove and discard the cores and seeds, then measure out 180 grams of apple pulp.

Trim the bottoms of the apple shells so they stand securely on a baking tray. The vegetarian recipe takes more than an hour to make.