Prune and Armagnac soufflé

Prune and Armagnac soufflé

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
8 mins
Photographer
Steve Brown

The classic combination of dark sticky prunes and Armagnac works brilliantly in a soufflé and is one of my favourites. Serve with vanilla crème anglaise flavoured with Armagnac and a scoop of Armagnac and caramel ice cream. When you serve the soufflés, dollop a scoop of ice cream on top of each one. It will gradually sink into the hot soufflé, making a wonderful contrast in temperatures as you eat.

Ingredients

Quantity Ingredient
250g Crème pâtissière base
20ml armagnac
80g prunes, pitted and chopped
7 egg whites
140g sugar

Method

  1. Preheat your oven to 190°C. Prepare 4 individual soufflé dishes. Beat the crème pâtissière base to soften it, then stir in the Armagnac and chopped prunes.
  2. Put the egg whites and sugar in a scrupulously clean electric mixer and whisk to soft peaks. Fold into the crème pâtissière and spoon into the prepared dishes. Level the surface with a palette knife and run it around the rim to create a small groove.
  3. Place the soufflés on a baking tray and bake for 8 minutes until risen and golden. Serve straight away with your choice of accompaniment.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again