Prune and Armagnac Soufflé Recipe
A rich, wintery prune and armagnac soufflé is paired with a playful tutti frutti ice cream in this dessert from Galton Blackiston
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ramekin
- Pastry brush
- Mixing bowl
- Whisk
- Saucepan
- Oven
- Spatula
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
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