RECIPE

Agen Prune Soufflé with Vanila Ice Cream & Caramel Sauce

For the prune purée

Soak 250g prunes in strong tea for two hours. Then blitz in a tall blender to make a pulp and pass through a conical sieve.

For the crème pâtissière

Boil the milk. In a separate pan, whisk the egg yolks and sugar until pale and add the flour. Pour the milk over the mixture and cook for one minute, stirring continuously. Take off the heat and add the prune purèe and Armagnac to taste.

For the caramel sauce

In a heavy based pan bring the sugar and water to the boil. Heat without stirring until the sugar turns a caramel colour. Turn off the heat and stir in the cream and pass through a fine sieve and reserve.

For the ice cream

Whisk the cream to a ribbon consistency and set aside in the fridge. Put the sugar in a pan and cook to 121°C, when it reaches 115°C start to beat the egg yolks. Pour the sugar over the egg yolks and beat until cool. Fold the cream into the egg yolks and freeze immediately.

Preparing the moulds

Take 6 ramekins and butter thoroughly. Place in the fridge for 10 minutes and rebutter a second time and then coat with sugar.

Cooking the soufflé

Pre heat the oven to 220°C then warm 160g of the crème pâtissière in a pan.

In a separate bowl, whisk 160g of egg whites and add 30g sugar, then whisk to form soft peaks. Thoroughly whisk ? of the meringue into the warm pâtissière. Now add the remaining whites and gently fold in – do not over work. Half fill theramekins with the mix.

Dice 10 of the reserved prunes and put on top of the soufflé mix and cover with the remaining mix. Smooth the top and the edge of the ramekin with a palate knife. Place in the oven and cook for 4 minutes on one side and 3 minutes on the other.

To serve

Remove from the oven, dust with icing sugar, garnish with a whole prune and serve with warm caramel sauce and ice cream immediately.

Serves 6

Drink - Moscato d’Asti Vigna Senza Nome, Giacomo Bologna, Italy