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