Recipe
PRUNE SOUFFLÉS
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 15 minutes
Totaltime: 45 minutes
Ingredients
- 6-6 ounce soufflé molds
- 1 teaspoon sugar
- 1 teaspoon soft butter
- 1 cup pitted prunes
- 1 cup water
- 1 teaspoon Brandy (optional)
- 1 teaspoon grated lemon rind
- 1/2 cup chopped walnuts, or pecans
- 4 egg whites
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
Preparation
-
Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the prune mixture . Fill the mold with the soufflé mixture. Level the soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15 minutes.
Note:
You may also us 1/2 prunes 1/2 dried apricots.
Also, soak prune in tea. Then Armagnac.
main ingredients:
type of dish:
dessert
cuisine:
Germany
specific recipes:
Chef-recipe
season and occasion: Winter
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Blue cheese and walnut soufflés
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Light chocolate soufflés
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Lemon souffles with macademia nut sauce
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