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The Caterer

Prune and Armagnac soufflé – by Padrig Jones

11 September 2006
Prune and Armagnac soufflé – by Padrig Jones

Prune and Armagnac soufflé
INGREDIENTS (serves four) For the soufflé base 500g prunes, pitted and marinated in Armagnac 30g corn flour 100ml Armagnac 100g caster sugar 50ml water For the rest 50g unsalted butter, for moulds Caster sugar, for moulds 12 egg whites 300g caster sugar 4dsp of prune and Armagnac soufflé base (see above) 4 prunes, marinated in Armagnac and halved Icing sugar, for dusting ### METHOD To make the base, blend prunes in a processor. Pass through a fine sieve into a saucepan. Bringto boil and simmer. Dissolve corn flour in Armagnac. Add to prunes. Stir and cook until mixture thickens. Cook for a few more minutes. Remove from heat. Mix the sugar and water together and boil up to 121ºC. Add to prune mixture and mix well. Leave to cool. Grease four soufflé dishes with butter. Dust with caster sugar. Place in freezer to set. Preheat the oven to 189ºC. Beat egg whites until they start to peak. Add one quarter (75g) of sugar. Mix. Add rest of sugar in 75g quantities, mixing well between each. Place soufflé base in a bowl and fold in egg whites. Fill the soufflé dishes to halfway with the mixture. Place half a prune on top, then fill to brim with soufflé mixture. Scrape off evenly with palette knife. Cook in oven for eight to 10 minutes. Soufflé should be firm on the outside, moist on the inside. Serve in the dish. Sprinkle with icing sugar. Place half a prune on top. Padrig Jones Photo © Nick Smith
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