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PRUNE SOUFFLÉS
Serves: 6
6-6 ounce soufflé molds 1
teaspoon sugar 1 teaspoon soft butter 1 cup pitted prunes 1 cup
water 1 teaspoon Brandy (optional) 1 teaspoon grated lemon rind 1/2
cup chopped walnuts, or pecans 4 egg whites 1/4 cup sugar 1/4
teaspoon cream of tartar
Preheat oven to 375 degrees . Butter the
inside of the small soufflé molds. Coat with sugar. Do not touch the
inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon
rind until the moisture is evaporated by half. Purée the prunes in a
food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set
aside to cool at room temperature. (can be prepared 2 hours in advance up to
this point.) In an electric mixing bowl, whip the egg whites with the cream
of tartar. When they reach a soft peaks, gradually add the sugar, and continue
beating until the whites are firm and fluffy. Fold the egg whites into the
prune mixture . Fill the mold with the soufflé mixture. Level the
soufflé mixture with a spatula. Bake on a baking sheet for 12 to 15
minutes. Note: You may also us 1/2 prunes 1/2 dried apricots. Also,
soak prune in tea. Then Armagnac.
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