Name: Prune and Armagnac soufflés
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 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

Soufflés are the bane of many pastry cooks’ lives. Up until I got hold of this recipe from L’Arpège, it was for me, too. This recipe saved me many times. I love it and will testify to its success. Dusting the ramekin with grated chocolate instead of sugar gives extra flavour without unnecessary sweetness. You’ll need to begin this recipe a day ahead. – Alistair Wise

Ingredients

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

Method

Main

1.Combine prunes and Armagnac in a bowl and stand overnight. Drain prunes (discarding excess liquid), then pulse in a food processor until a fine paste forms (makes 240gm).

2.Meanwhile, for soufflé base, combine flour and 70gm sugar in a bowl, then rub in butter with fingers until fine crumbs form, and set aside. Combine milk, remaining sugar and vanilla bean and seeds in a saucepan, bring to the boil over medium heat, whisk in flour mixture and stir continuously until mixture is thick and flour is cooked out (5-7 minutes). Remove from heat, transfer to a bowl, whisk in egg yolks and cool.

3.Preheat oven to 180C. Brush the sides of ten 1 cup-capacity ramekins with butter, refrigerate until firm and repeat, dust with grated chocolate, shaking off excess and set aside. Place 400gm soufflé base (there will be a little left over) in a heatproof bowl over gently simmering water until warmed (2-3 minutes), add 200gm prune mixture (there will be a little left over) and beat until smooth. Whisk eggwhites in an electric mixer until soft peaks form, then gradually add sugar and whisk until stiff peaks form. Fold one-third of eggwhites into prune mixture to lighten, then fold through remaining eggwhites. Divide among ramekins and smooth tops with a small palette knife. Clean excess mixture from rim of ramekins and bake until risen and golden (8-10 minutes). Serve immediately with vanilla bean ice-cream.