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Mirabelle soufflé with poached plums

Mirabelle soufflé with poached plums

Mirabelle soufflé with poached plums

PT2H30M

Why not try?

1
Cook the mirabelles with the sugar until soft, then pass through a sieve. Place the strained pulp in a saucepan and bring up to 108°C. Remove from the heat and set aside
  • 500g of mirabelle plums
  • 250g of sugar
2
Quarter and de-stone the plums and place in a heatproof bowl
3
To make the stock syrup, simmer the vanilla pod, water, sugar and lemon peel in a pan until the sugar dissolves
  • 4 plums
  • 1 vanilla pod
  • 100g of sugar
  • 1 lemon, peel only
  • 200ml of water
4
Pour the hot syrup over the plums and leave to cool and soften
5
For the crème pâtissière, place the milk in a large heavy-based saucepan and bring to the boil. Once boiling, remove from the heat
  • 1.13l milk
6
Whisk the eggs, flour and sugar in a large bowl until thick and fluffy. Slowly pour the milk over the eggs and sugar, whisking continuously
  • 6 large egg yolks
  • 200g of plain flour
  • 500g of sugar
7
Return to the heat and cook out until the custard thickens and coats the back of a wooden spoon
8
Set aside to cool, then weigh out 220g of the custard and place in a bowl. Weigh out 120g of the jam and mix with the custard
9
Preheat the oven to 225°C/gas mark 7
10
To make the soufflé base, whisk the egg whites and the juice of half a lemon until light and fluffy
  • 200g of egg white
  • 1/2 lemon, juice only
11
Whisk half of the egg white to stiff peaks into the custard, mix, then fold in the rest of the egg whites with care
12
Place into double buttered and sugared soufflé moulds. Cook in the oven for 15 minutes until risen and cooked
  • butter
  • sugar
13
Sieve with fine icing sugar. Serve immediately with the warm poached plums on the side
  • icing sugar

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Ingredients

Metric

Imperial

Mirabelle jam

Soufflé

Crème pâtissière

Poached plums

For the soufflé moulds

  • butter
  • sugar

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