Frozen Plum Soufflés with Chilled Plum Basil Soup

Frozen Plum Soufflés with Chilled Plum Basil Soup

SOUFFLES
2 1/4 cups chopped pitted Fruit Stand
by Farms Co* Angeleno plums
3/4 cup sugar, divided
4 large egg yolks
1/3 cup light corn syrup
3 tablespoons unsalted butter, softened
1 cup chilled whipping cream

1 teaspoon vanilla extract

SOUP
2 1/4 cups chopped pitted Fruit Standby Farms Co* Angeleno plums (about 1 pound)
1/3 cup sugar
6 tablespoons water
2 plums, halved, pitted and sliced

2 tablespoons thinly sliced basil leaves

To prepare the soufflés, combine chopped plums and 1/4 cup sugar in a heavy medium saucepan. Simmer over medium heat until the mixture is reduced to 1 1/2 cups, stirring often, about 8 minutes. Using a hand blender, puree until smooth. Chill until cold.

In a medium metal bowl, whisk yolks, corn syrup, butterand 1/4 cup sugar. Set the bowl over a saucepan of simmering water. Whisk constantly for about 5 minutes, or until the mixture thickens. Remove from the heat and beat until cool and thick, about 5 minutes.
Beat cream, vanilla and 1/4 cup sugar in a large bowl until stiff peaks form. Fold in the plum puree and then the egg mixture. Spoon the mixture into 6 to 8 individual (6-ounce) soufflé dishes. Cover with plastic and freeze overnight or up to 1 week.
To prepare the soup, combine chopped plums, sugar and water in a heavy medium saucepan. Simmer over medium heat for about 3 minutes, or until the sugar has dissolved. Transfer to a food processor and puree. Cover and chill until cold.

To serve, place the soufflés in warm water for 30 seconds one at a time. Unmold each in a bowl. Pour soup around the soufflé, add plum slices, and garnish with basil.
Serve immediately. Makes 6-8 servings.

* Brands may vary by region; substitute a similar product.