In a bench top mixer fitted with the whip attachment, whip the egg whites on medium speed until foamy. Slowly stream in the 1 cup of sugar and increase speed to medium-high and whip to stiff peaks. Reserve.
Using the same mixer setup, whip the heavy cream to stiff peaks. Reserve.
Using the same mixer setup again, whip the vanilla bean, egg yolks and ½ cup sugar on high speed until light yellow and nearly doubled in volume, about 4-5 minutes.
Working in thirds, fold the heavy cream and whipped egg whites into the yolk mixture, starting with the cream and ending with the whites. Immediately fill silicone or metal ring molds, level, cover with film wrap and freeze 24 hours.
For the Apple Chips
Combine the water, sugar and vanilla bean and bring to a boil.
Working in small batches, blanch a dozen apple slices for 5-10 seconds until just softened. Spread blanched apple slices on a sheet pan and allow to cool for 10 minutes. Lay apple slices flat and spread out on silicone baking sheet and bake at 270°F convection for 20-30 minutes or until dried and crispy. Cool and store in airtight container.
For the Cider Syrup
Combine all ingredients and bring to a boil. Reduce to a simmer and continue cooking until slightly thickened. About 1-1½ cups should remain. Strain, cool and put in plastic squirt bottle.
For the Caramel Apple Compote
Toss sliced apples with lemon juice and set aside.
Combine sugar and water and bring to a boil. Reduce heat to medium and continue cooking until an amber caramel forms, about 5 minutes. Remove from heat and swirl in butter. Stir in apples to dissolve caramel and cook, covered, over low heat until the apples are saturated with caramel and soft, about 5 minutes. Stir in brandy and salt to taste and cool.
For the Garnish
Unmold a frozen soufflé and place on desired plate. Dot plate with dollops of chilled caramel apple compote and whipped crème fraîche. Drizzle soufflé with honey and cider syrup sauces. Garnish with apple chips and a dusting of cinnamon.