Best Hot Souffle Of Prunes Recipes

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PRUNE SOUFFLE



Prune Souffle image

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

1 1/2 cups pureed prunes
2 tablespoons caster sugar
4 egg whites
1/4 teaspoon lemon juice

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

PRUNE SOUFFLES



Prune Souffles image

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

vegetable-oil cooking spray
5 1/2 ounces pitted prunes (as soft as possible; about 3/4 cup)
1/2 cup hot, freshly brewed Earl Grey tea
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh orange zest
2 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
confectioners' sugar for dusting
1/4 cup vanilla frozen yogurt

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.

HOT SOUFFLE OF PRUNES



Hot Souffle of Prunes image

Provided by Marian Burros

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 7

2/3 cup finely chopped prunes
6 to 7 tablespoons granulated sugar
6 egg whites
Butter for pan
Sugar for pan
Confectioners' sugar
Sweetened whipped cream

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.

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