Print Recipe
 Souffle with Prunes Recipe
Airy, vanilla and moderately sweet dessert from available products.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Wash the prunes, dry them with a paper towel and chop them.
    Wash the prunes, dry them with a paper towel and chop them.
  2. Put the prunes in a small bowl and pour over the wine (4-5 tablespoons).
    Put the prunes in a small bowl and pour over the wine (4-5 tablespoons).
  3. Cover the bowl with a saucer and leave it on the table for 8 hours, preferably overnight.
    Cover the bowl with a saucer and leave it on the table for 8 hours, preferably overnight.
  4. Pour the milk into a saucepan and bring to a boil.
    Pour the milk into a saucepan and bring to a boil.
  5. In another saucepan, melt the butter.
    In another saucepan, melt the butter.
  6. As soon as the butter melts,...
    As soon as the butter melts,...
  7. .. add the flour and bring to a boil, stirring constantly. Remove from heat immediately.
    .. add the flour and bring to a boil, stirring constantly. Remove from heat immediately.
  8. Add 100 ml of milk to the butter mixture. Put the saucepan on a slow fire and stir in the remaining milk.
    Add 100 ml of milk to the butter mixture. Put the saucepan on a slow fire and stir in the remaining milk.
  9. You should get a milk mixture with a consistency similar to liquid semolina. Remove the saucepan from the heat, stirring constantly, and cool to 40 C.
    You should get a milk mixture with a consistency similar to liquid semolina. Remove the saucepan from the heat, stirring constantly, and cool to 40 C.
  10. Separate the whites from the yolks.
    Separate the whites from the yolks.
  11. Add the egg yolks, prunes and 1 tbsp of wine to the saucepan (from soaking the prunes), mix with a whisk.
    Add the egg yolks, prunes and 1 tbsp of wine to the saucepan (from soaking the prunes), mix with a whisk.
  12. Whisk the whites separately with salt. Then add the sugar, vanilla sugar and starch. Beat the mixture to strong peaks.
    Whisk the whites separately with salt. Then add the sugar, vanilla sugar and starch. Beat the mixture to strong peaks.
  13. Gently add the protein mixture to the saucepan, stirring with a spatula from top to bottom.
    Gently add the protein mixture to the saucepan, stirring with a spatula from top to bottom.
  14. Brush the serving molds (5 PCs) with butter and sprinkle with powdered sugar.
    Brush the serving molds (5 PCs) with butter and sprinkle with powdered sugar.
  15. Put the souffle in the molds and place in a deep baking tray. Pour hot water ~ 2 cm high into a baking tray and place in a preheated 180 C oven.
    Put the souffle in the molds and place in a deep baking tray. Pour hot water ~ 2 cm high into a baking tray and place in a preheated 180 C oven.
  16. Bake the souffle for 35-40 minutes. Readiness can be checked with a dry splinter.
    Bake the souffle for 35-40 minutes. Readiness can be checked with a dry splinter.
  17. Garnish the finished souffle with berries and mint leaves and serve hot or warm.
    Garnish the finished souffle with berries and mint leaves and serve hot or warm.
  18. Bon Appetit!
    Bon Appetit!
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