Prune and Armagnac soufflé
Prune and Armagnac soufflé
A soufflé is a thing of great beauty. You delve into its depths to find the soft, almost gooey centre and, in this case, a hit of sweet prunes and Armagnac. Don’t fear the soufflé, they are actually far more robust than a lot of people make out. You can even take them from the oven, dig in a spoon to see if it has reached perfect cookedness and pop it back in the oven if it isn’t ready, and they will be
none the worse for wear.
Serves 6
Prep 30 mins + marinating overnight
Cook 15 mins
200g pitted prunes
50ml Armagnac
1 tsp pure vanilla extract
1 tsp fennel seeds, wrapped in a small piece of muslin and tied into a bag
20g plain flour
20g butter, plus melted butter, to brush
75g caster sugar, plus extra for dusting
200ml whole milk
2 free-range egg yolks and 3 freerange egg whites
6 small scoops of vanilla ice cream
1 Put the prunes in a small pan with the Armagnac, vanilla and fennel, and heat gently until steaming.
Remove from the heat and leave to stand overnight.
2 Discard the fennel seeds in the bag then remove 6 prunes. Purée the remaining prunes with the juices in a food processor or blender until really smooth. Set aside.
3 Put the flour, butter and 2 tablespoons of the caster sugar in a bowl and rub together with your fingertips to resemble breadcrumbs.
Bring the milk to just below the boil then whisk in the flour and butter mixture.
Cook, stirring constantly, over a low heat until you have a thick sauce.
Remove from the heat and beat in the 2 egg yolks.
Spoon into a bowl and set aside to cool completely, place a layer of cling film on the surface to stop a skin forming.
4 Brush six 175ml ramekins with melted butter, then dust the insides with sugar. Put on a baking
sheet. Preheat the oven to 200C/ fan 180C/gas 6.
5 Once cooled, fold the prune purée through the custard mixture.
Whisk the egg whites to stiff peaks, then gradually whisk in the remaining caster sugar until you have a glossy meringue mixture.
Mix a spoonful of this into the prune custard to loosen it, then carefully fold in the rest.
Spoon into the ramekins so they are just over three-quarters full. Bake for 12–15 minutes until risen and firm with a slight wobble.
6 Cut a slit in the top of each, push in a soaked prune and top with a scoop of the ice cream. Serve immediately.
Per serving 299 cals, fat 11g, sat fat 6g, carbs 41.5g, sugars 39g, protein 6.5g, salt 0.3g, fibre 3g
A soufflé is a thing of great beauty. You delve into its depths to find the soft, almost gooey centre and, in this case, a hit of sweet prunes and Armagnac. Don’t fear the soufflé, they are actually far more robust than a lot of people make out. You can even take them from the oven, dig in a spoon to see if it has reached perfect cookedness and pop it back in the oven if it isn’t ready, and they will be
none the worse for wear.
Serves 6
Prep 30 mins + marinating overnight
Cook 15 mins
200g pitted prunes
50ml Armagnac
1 tsp pure vanilla extract
1 tsp fennel seeds, wrapped in a small piece of muslin and tied into a bag
20g plain flour
20g butter, plus melted butter, to brush
75g caster sugar, plus extra for dusting
200ml whole milk
2 free-range egg yolks and 3 freerange egg whites
6 small scoops of vanilla ice cream
1 Put the prunes in a small pan with the Armagnac, vanilla and fennel, and heat gently until steaming.
Remove from the heat and leave to stand overnight.
2 Discard the fennel seeds in the bag then remove 6 prunes. Purée the remaining prunes with the juices in a food processor or blender until really smooth. Set aside.
3 Put the flour, butter and 2 tablespoons of the caster sugar in a bowl and rub together with your fingertips to resemble breadcrumbs.
Bring the milk to just below the boil then whisk in the flour and butter mixture.
Cook, stirring constantly, over a low heat until you have a thick sauce.
Remove from the heat and beat in the 2 egg yolks.
Spoon into a bowl and set aside to cool completely, place a layer of cling film on the surface to stop a skin forming.
4 Brush six 175ml ramekins with melted butter, then dust the insides with sugar. Put on a baking
sheet. Preheat the oven to 200C/ fan 180C/gas 6.
5 Once cooled, fold the prune purée through the custard mixture.
Whisk the egg whites to stiff peaks, then gradually whisk in the remaining caster sugar until you have a glossy meringue mixture.
Mix a spoonful of this into the prune custard to loosen it, then carefully fold in the rest.
Spoon into the ramekins so they are just over three-quarters full. Bake for 12–15 minutes until risen and firm with a slight wobble.
6 Cut a slit in the top of each, push in a soaked prune and top with a scoop of the ice cream. Serve immediately.
Per serving 299 cals, fat 11g, sat fat 6g, carbs 41.5g, sugars 39g, protein 6.5g, salt 0.3g, fibre 3g
Prune and Armagnac soufflé
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
