PRUNE SOUFFLE
This is a favourite from my childhood. My Grandmother used to make this every year for my Grandfather's birthday.
Provided by Allan Rees-Bevan
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180 degrees Celcius.
- Blend together the puréed prunes and half the caster sugar- blend for about a minute on medium speed.
- Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking".
- Very carefully, fold the beaten egg into the prune purée.
- Bake for about 20- 25 minutes, or until the top is brown and starting to crack.
- Enjoy piping hot with some whipped double cream.
Nutrition Facts : Calories 194.6, Fat 0.3, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 47.3, Fiber 4.5, Sugar 30.8, Protein 5
HOT SOUFFLE OF PRUNES
Steps:
- Combine prunes with sugar.
- Beat egg whites until stiff. Fold in prune mixture. Spoon into buttered and sugared 8- to-10-cup souffle dish. Set in shallow pan containing one to two inches of hot water. Bake at 350 degrees for 40 minutes.
- Remove from oven and sprinkle top with confectioners' sugar. Serve with sweetened whipped cream.
PRUNE SOUFFLES
Categories Tea Mixer Egg Fruit Dessert Bake Yogurt Orange Prune Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Lightly spray four 6-ounce (2/3-cup) soufflé molds or ramekins with vegetable-oil cooking spray.
- In a small bowl stir together prunes, hot tea, lemon juice, and zest and let stand, covered, 15 minutes. Remove 3 prunes from mixture and coarsely chop. In a food processor purée remaining prune mixture (including soaking liquid) until very smooth. Cool purée and stir in chopped prunes. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
- Preheat oven to 350° F.
- In a large bowl with an electric mixer beat whites with a pinch salt until foamy. Beat in cream of tartar and beat whites until they just hold soft peaks. Gradually beat in granulated sugar and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into purée to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into molds or ramekins and arrange on a baking sheet. Bake soufflés in middle of oven until puffed and golden brown, about 16 minutes.
- Dust soufflés with confectioners' sugar and serve immediately. At table, with 2 forks pull open top of each soufflé and spoon 1 tablespoon frozen yogurt into each opening.
More about "hot souffle of prunes recipes"
PRUNE AND ARMAGNAC SOUFFLé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DRIED PLUM DESSERT RECIPE - PRUNE WHIP SOUFFLE
From stapleton-spence.com
PRUNE AND ARMAGNAC SOUFFLé RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SOUFFLé WITH PRUNES - RECIPE
From en.edunclub.ru
APRICOT (OR PRUNE) NEVER-FAIL SOUFFLE - ASKTOG
From asktog.com
PRUNE SOUFFLE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
HOT SOUFFLE OF PRUNES RECIPES
From tfrecipes.com
MUTUAL LOVE OF PRUNES IS ONE BOND I HAVE WITH GABRIELLA - MARION …
From marionkane.com
RECIPE: PRUNE SOUFFLé STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RECIPE: BOOZY PRUNE SOUFFLES | THE SIMPLE THINGS
From thesimplethings.com
HOT SOUFFLE OF PRUNES - DINING AND COOKING
From diningandcooking.com
FALLEN PRUNE AND ARMAGNAC SOUFFLé RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: BOOZY PRUNE SOUFFLES - EASY RECIPES
From recipegoulash.cc
HOT PRUNE SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOUFFLE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HOT PRUNE SOUFFLé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love