Prune and Armagnac Souffles

 

Australian Gourmet Traveller dessert recipe for prune and Armagnac soufflés by chef Alistair Wise.

What you will need

200 gm pitted prunes (see note)

200 ml Armagnac

For greasing: melted butter

For dusting: finely grated dark chocolate (about 30gm)

14 eggwhites

120 gm caster sugar

To serve: vanilla bean ice-cream

  Soufflé base 60 gm plain flour

90 gm caster sugar

45 gm butter, softened

350 ml milk

1 vanilla bean, split and seeds scraped

3 egg yolks

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