Prune Souffles Recipes
PRUNE WHIP
An old-fashioned classic, this one sure brings back the memories.
Provided by Meade Ferguson
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
- Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
- Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 35.3 g, Fat 0.2 g, Fiber 2.7 g, Protein 4.6 g, Sodium 57.1 mg, Sugar 27.7 g
PRUNE SOUFFLE
This is a favourite from my childhood. My Grandmother used to make this every year for my Grandfather's birthday.
Provided by Allan Rees-Bevan
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180 degrees Celcius.
- Blend together the puréed prunes and half the caster sugar- blend for about a minute on medium speed.
- Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking".
- Very carefully, fold the beaten egg into the prune purée.
- Bake for about 20- 25 minutes, or until the top is brown and starting to crack.
- Enjoy piping hot with some whipped double cream.
Nutrition Facts : Calories 194.6, Fat 0.3, SaturatedFat 0.1, Sodium 56.1, Carbohydrate 47.3, Fiber 4.5, Sugar 30.8, Protein 5
HOT SOUFFLE OF PRUNES
Steps:
- Combine prunes with sugar.
- Beat egg whites until stiff. Fold in prune mixture. Spoon into buttered and sugared 8- to-10-cup souffle dish. Set in shallow pan containing one to two inches of hot water. Bake at 350 degrees for 40 minutes.
- Remove from oven and sprinkle top with confectioners' sugar. Serve with sweetened whipped cream.
PRUNE SOUFFLES
Categories Tea Mixer Egg Fruit Dessert Bake Yogurt Orange Prune Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Lightly spray four 6-ounce (2/3-cup) soufflé molds or ramekins with vegetable-oil cooking spray.
- In a small bowl stir together prunes, hot tea, lemon juice, and zest and let stand, covered, 15 minutes. Remove 3 prunes from mixture and coarsely chop. In a food processor purée remaining prune mixture (including soaking liquid) until very smooth. Cool purée and stir in chopped prunes. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
- Preheat oven to 350° F.
- In a large bowl with an electric mixer beat whites with a pinch salt until foamy. Beat in cream of tartar and beat whites until they just hold soft peaks. Gradually beat in granulated sugar and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into purée to lighten and fold in remaining meringue gently but thoroughly. Spoon mixture into molds or ramekins and arrange on a baking sheet. Bake soufflés in middle of oven until puffed and golden brown, about 16 minutes.
- Dust soufflés with confectioners' sugar and serve immediately. At table, with 2 forks pull open top of each soufflé and spoon 1 tablespoon frozen yogurt into each opening.
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