Prune and Armagnac Soufflé Recipe - Great British Chefs

Ingredients

• 250g of egg white
• 55g of caster sugar
• 2 egg yolks
• 50g of caster sugar
• 15g of plain flour
• 1/2 vanilla pod
• 1/4 tsp vanilla extract
• 175ml of milk
• 250g of prune purée
• 5 egg yolks
• 25ml of Armagnac
• 50g of unsalted butter, softened
• 2 tbsp of caster sugar
• 225g of glacé fruits, chopped into small dice
• 6 tbsp of Grand Marnier
• 2 vanilla pods, split lengthways
• 570ml of double cream
• 300ml of full-fat milk
• 4 egg yolks
• 175g of sugar