Mini Plum Soufflés

Sweet, airy, moist (almost liquid in the center), these Mini Plum Soufflés feel as light as clouds.

Plum Soufflé

- ¾ pound plums

- 1/3 cup caster sugar

- 3 egg whites

1. Preheat oven to 350˚ Fahrenheit.


2. Butter ramekins (or cupcake tin J ) and coat each one with a little bit of caster sugar.


3. Slice the plums in half and remove pits.


4. Boil plums down with a little water until they are quite mushy


5. Use a food processor to puree the meats and skins.
6. Strain the puree so as to remove any big chunks or remaining pieces of skin.


7. Melt down the caster sugar in about two tablespoons water. You will want to remove it from the heat as soon as it is all melted and perfectly transparent in color. Make sure not to burn it!
8. While the sugar melts, beat the egg whites until stiff.
9. Pour melted sugar into egg whites while continuing to beat. Stop beating as soon as the sugar is incorporated.
   Using a spatula, gently incorporate the plum mixture into the egg whites. Be gentle but swift. You really want to avoid breaking the egg white bubbles.
10. Fill ramekins with mixture.
11. Bake for about 15 minutes. BE SURE NOT TO OPEN OVEN DOOR or you will cause the soufflés to collapse.



12. Serve immediately.


13. I find that the soufflés have a bit of an intensely sweet taste. Serving them with freshly made whip-cream will provide a wonderful cool contrast. Put a little of each on your spoon; the soft, sweet bubbles of the soufflé collapsing on your tongue to make way for a clear, cool rush of white cream.

This recipe is based off the Plum Souffle recipe found on http://www.recipes4us.co.uk/.