Mirabelle soufflé with poached plums
Andrew MacKenzie opts for Mirabelle plums (noted for their tender flesh and yellow colouring) for his fruit soufflé recipe, making a plum jam which he combines with a classic crème pâtissière base for his soufflés. Served with poached plums on the side, this is an elegant dessert particularly suited to Autumn, when plums are at their best.
Ingredients
Mirabelle jam
- 500g of mirabelle plums
- 250g of sugar
Soufflé
Crème pâtissière
- 375ml of milk
- 2 large egg yolks
- 65g of plain flour
- 165g of sugar
Poached plums
For the soufflé moulds
- butter
- sugar
Equipment
- 4 soufflé moulds
Method
- 500g of mirabelle plums
- 250g of sugar
Quarter and de-stone the plums and place in a heatproof bowl
- 4 plums
To make the stock syrup, simmer the vanilla pod, water, sugar and lemon peel in a pan until the sugar dissolves
- 1 vanilla pod
- 100g of sugar
- 1 lemon , peel only
- 200ml of water
Pour the hot syrup over the plums and leave to cool and soften
- 375ml of milk
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
- 2 large egg yolks
- 65g of plain flour
- 165g of sugar
Whisk half of the egg white to stiff peaks, then mix into the custard. Fold in the rest of the egg whites with care
Place into double buttered and sugared soufflé moulds. Cook in the oven for 15 minutes until risen and cooked
- butter
- sugar
Sieve with fine icing sugar. Serve immediately with the warm poached plums on the side
- icing sugar
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Mirabelle soufflé with poached plums
