Chocolate and cinnamon iced souffles with poached plums – Food & Home Magazine

Name: Chocolate and cinnamon iced souffles with poached plums – Food & Home Magazine
Ingredients: SOUFFLÉ; 6 large egg yolks; 250g castor sugar; 15ml (1 tsp) cinnamon, freshly ground; 45ml (3 tbsp) Frangelico; 300ml fresh cream, whipped; 200g good-quality dark chocolate, melted and slightly cooled; 6 large egg whites, whipped to medium peaks; 8 soufflé moulds or teacups, collared with a ring of greaseproof paper and secured with an elastic band; PLUMS; 500ml (2 cups) water; 500g white sugar; 1 vanilla pod, split lengthways; 1 cinnamon stick; 8 large ripe plums; 60ml (¼ cup) Frangelico; cocoa powder, to serve

www.foodandhome.co.za

TO DRINK: A light tawny port works well with both chocolate and plums, and isn’t too heavy with dessert.

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Cooking tools:

Souffle mold
Piping bag
Parchment paper
Elastic band
Saucepan
Stove
Freezer
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Spatula
Spoon
Plate

Ingredients

SOUFFLÉ
6 large egg yolks
250g castor sugar
15ml (1 tsp) cinnamon, freshly ground
45ml (3 tbsp) Frangelico
300ml fresh cream, whipped
200g good-quality dark chocolate, melted and slightly cooled
6 large egg whites, whipped to medium peaks
8 soufflé moulds or teacups, collared with a ring of greaseproof paper and secured with an elastic band
PLUMS
500ml (2 cups) water
500g white sugar
1 vanilla pod, split lengthways
1 cinnamon stick
8 large ripe plums
60ml (¼ cup) Frangelico
cocoa powder, to serve