CookEat Recipe
French Prune and Nut Soufflé
Warm, light prune soufflé with chopped nuts and three separated eggs.
Method
Steps
Step 1
Heat oven to 190 °C and butter a shallow 1-litre soufflé dish.
Step 2
Simmer prunes in water until soft, drain, pit and chop them.
Step 3
Beat yolks with powdered sugar, stir in prunes, walnuts and vanilla.
Step 4
Beat whites to stiff peaks and fold gently into prune mixture; transfer at once to dish.
Step 5
Bake starting with the source ten-minute mark, then continue until the centre reaches 74 °C, likely 15–22 minutes depending on depth. Serve immediately while risen.
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