Prune & Armagnac Soufflé

Prune & Armagnac Soufflé                                       Prune & Armagnac Soufflé 

This will probably be the most requested recipe on board this summer !!

You’ll Need

100g Agen prunes, pitted
100ml Armagnac

60g caster sugar
7 egg whites

Souffle base

30g plain flour
25g butter
45g sugar
350ml milk
1 vanilla pod
2 egg yolks

Method

  1. Combine prunes & armagnac soak overnight, drain, discard liquid and purée to a paste.
  2. combine flour, sugar, butter, vanilla seeds & milk in sauce bring to boil stirring constantly, turn down to simmer & cook out for 5 to 7 minutes until thick, remove from heat & whisk in egg yolks, leave to cool.
  3. whisk eggs whites, when they start to thicken add sugar slowly, whisk to stiff peaks.
  4. put soufflé base into large bowl & beat in prune purée, fold in one third of egg whites to loosen mix & then fold in the remaining egg whites in 2 stages carefully.
  5. butter & sugar 5 soufflé dishes, divide the mix between the dishes, level with palette knife, bake at 190 centigrade, 10 to 12 minutes until golden on top.
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