Publications
- 100.00g - white sugar
- 500.00ml - water
- 10.00ml - rose water
- 6.00 - plums
- 100.00g - Soufflé: butter and castor sugar to prepare the moulds
- 75.00g - white chocolate
- 250.00ml - milk
- 50.00g - flaked almonds
- 4.00 - egg yolks
- 40.00ml - castor sugar
- 60.00ml - cake flour
- 6.00 - egg whites
- 100.00g - icing sugar for glazing
1. Place the sugar, water and rose water in a medium-sized saucepan and bring to the boil.
2. Cut the flesh of the plums from around the stones, place in the pot and simmer for 5-6 minutes until tender but not soft. Remove and allow to cool. Boil the water and sugar mixture until it reduces to a syrup. Peel the plum pieces and place them in the syrup. Set aside. 3. Prepare the soufflé: Grease 6 ramekins with butter and dust them with castor sugar.
4. Melt the chocolate with 30ml of the milk over a bain marie or in the microwave. Bring the remaining milk to the boil, together with the almonds, then remove from the heat and set aside for 10 minutes. Strain through a sieve and keep the almonds aside.
5. Beat 2 egg yolks and castor sugar until the mixture is thick and light yellow. Beat in the flour. Slowly add the warm milk, beating continuously. Pour the mixture back into the saucepan and bring to the boil, stirring continuously with a wooden spoon. Remove the mixture from the heat before it starts to boil, transfer to a bowl, stir in the melted chocolate and allow to cool.
6. Beat the egg whites to a stiff peak. Beat the remaining 2 yolks into the chocolate mixture. Carefully fold in the whites, using a metal spoon. Pour the mixture into the ramekins, filling them to the top, and bake the soufflés in the oven at 190°C for 10-15 minutes or until risen and golden. Dust with icing sugar and place in the oven for a further 2 minutes.
7. Serve immediately with the syrupy rose plums.
