Prunes soufflé
3 servings
30 minutes
Plum soufflé is a delicate and airy treat that harmoniously combines the sweetness of ripe plums and the lightness of protein mousse. This dessert originates from European cuisine, where soufflé has long been a symbol of exquisite pleasure. The plum gives the dish a rich fruity flavor with subtle caramel notes, while the airy texture makes it especially enjoyable. Soufflé is best served hot, immediately after baking when its structure is most tender. It can be served as a standalone dessert or complemented with a scoop of creamy ice cream. This exquisite and refined recipe will be appreciated by lovers of light yet deep flavor combinations.
1
Wash the prunes, soak in hot water for 1 hour, then boil until swollen. If necessary, remove the pit. Strain through a sieve or puree using a food processor.
- Prunes: 150 g
2
Beat the egg yolks with sugar.
- Chicken egg: 2 pieces
- Sugar: 12 teaspoons
3
Whip the egg whites with a pinch of salt to a stable foam.
- Salt: pinch
4
Combine chopped prunes with egg yolks and whip until a uniform fluffy mass. Add flour and mix.
- Prunes: 150 g
- Chicken egg: 2 pieces
- Wheat flour: 5 teaspoon
5
Gently fold in the whipped egg whites.
- Chicken egg: 2 pieces
6
Grease the baking dish with butter. Pour in the mixture. Drizzle melted butter on top.
- Butter: 5 g
- Butter: 5 g
7
Bake for 10-15 minutes at 200 degrees.
8
Serve the soufflé hot.
