Guy’s Recipe for Apple and Cider Souffle

Apple Puree Base


500g apple puree

50g cornflour

Pinch of salt

150g sugar

50ml water.


Take the cornflour and water, mix these together to form a soft paste, reserve to one side

Add the apple puree, salt and sugar to a pan and heat up. Then when it’s hot, whisk in the cornflour and water mix, and cook out for 1 minutes. Place puree into a container and cool in the fridge.


Pear and Lime sorbet


600g of pear puree

5 limes (zest and juice)

200g sugar

200ml water.


Place all ingredients into a pan, and heat gently to the boil. Whisk very hard once boiling point has been reached, then transfer to an ice-cream machine and add the juice of half a lemon halfway through churning. Once churned correctly, place in a container and put into the freezer.


Apple and cider soufflé- oven 180 degrees.

200g egg whites

75g castor sugar

110g apple puree base

40g cider base


Cider base:

Take a 500ml bottle of cider and bring it to the boil in a pan. Boil for 1 minute, take off the heat, place in a container and put into the fridge to cool


Take 4 medium sized ramekins, and butter the inner edges. Once butter, add a small amount of sugar to the bottom of the dish and roll the dishes at and angle to line the edges of the dishes with the sugar.

Take a food processor, and whisk the egg whites to medium peek. Once medium peek has been reached, add the sugar to the mix and continue to beat until stiff peek gets reached.

In a separate bowl add the apple puree and cider and using a metal spoon, mix together until fully incorporated together.

Then gently spoon a 3rd of the egg white mix into the apple mix, and beat very firmly (this is to ensure the apple mix is incorporated into the egg mix, don’t worry about knocking the air out of the eggs at this point). Once mixed in, and another 3rd of the mix, and using the metal spoon, gently fold the mixture together,  once this is done do exactly the same for the remaining 3rd of the egg white mix.

Take your lined ramekins, and add your egg mix to fill each one. Gently tap on the base of each ramekin to release and large air bubbles, and using a pallet knife, smooth off the tops. Next place the fill and ready ramekins on a tray and bake at 180 degrees for 8-10 minutes, until they are fully risen.

Take out and serve with the pear and lime sorbet immediately.

Our Booking Options

Book your stay with Idle Rocks online, reserve your restaurant table with us direct or why not have a look at our beautiful partner Hotel, The St Mawes Hotel.
a wide view of Room 8 with grey, white and orange at The Idle Rocks Hotel
Book Your Stay

Rooms can be reserved online or you can call us on 01326 270 270 or email

Book Now
colouful green and orange carror dish on white plate
Reserve a Table

Tables can be reserved online or you can call us on 01326 270 270 or

Reserve Now
St Mawes Hotel balcony
St Mawes Hotel

Discover our rooms and dining options, at our sister hotel

Visit St Mawes Hotel

3 Reasons to
Book Direct

Best Rate Guarantee
Our best rates are always available directly and you will not find a cheaper price on any comparison websites.
Room Availability
We only offer a selection of our rooms on comparison websites, book direct for our full choice of room types.
Exclusive Offers
Rewarding loyalty is what we do best, if there’s an exclusive offer or limited treat you will find it here first.