Dessert Recipes - Prune Soufflé Recipe

Ingredients

• 225 g/8 oz prunes

• 300 ml/1 1/4 cups cold tea

• Thinly pared rind and juice of 1 lemon

• 3 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp water

• 150 ml/2/3 cup double (heavy) cream

• 1 White or Brown Meringue Nest, crushed, to decorate

• Crème fraiche or Greek-style Yoghurt, to serve

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Method:

1. Put the prunes in a bowl. Cover with cold tea and leave to soak overnight.

2. Tie a collar of double thickness greaseproof (waxed) paper round a 15 cm/6 in soufflé dish so it stands at least 5 cm/2 in above the rim.

3. Put the prunes and tea in a saucepan with the lemon rind. Bring to the boil, reduce the heat and stew for 10 minutes until tender.

4. Discard the lemon rind and remove the stones (pits) from the fruit. Puree the prunes with their juice in a blender or food processor. Add the lemon juice.

5. Whisk the egg yolks and sugar until thick and pale. Sprinkle the gelatin over the water in a small bowl. Leave to soften for 5 minutes, then stand the bowl in a pan of hot water and stir until dissolved( or dissolve briefly in the microwave).

6. Whisk the egg whites until stiff, then whip the cream until peaking. Stir the gelatin and puree into the egg yolk mixture. Fold in the cream, then the egg whites.

7. Turn into the prepared dish and chill until set. Carefully remove the collar.

8. Put a rim of crushed meringue round the top edge of the soufflé to decorate and serve with crème fraiche or Greek-style Yoghurt.