Prune and Armagnac soufflés
- 1/4cup Armagnac
- 70g prunes, pitted
- 45g butter, plus extra
- caster sugar
- 1 tbsp plain flour
- 1 cup milk
- pinch salt
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 5 eggs, separated
- icing sugar
- chopped pistachios
- Pistachio Creme
- 1/4 cup pistachios
- 300ml double cream
- 1/4 cup milk
- 1/4 cup sugar
- 3 egg yolks
Heat Armagnac in a saucepan over low heat. Add prunes, turn off heat, let stand for at least 2 hours, then pulse together in a food processor to a paste
Preheat oven to 180°C.
Grease 6 x 1-cup-capacity ramekins with a little butter and dust with caster sugar (shake out excess sugar).
Melt 45g butter in a saucepan over medium-low heat, stir in flour and cook for 1 minute.
Remove from heat and add milk, stirring. Add salt, sugar and vanilla.
Return to heat, stir until batter is thick and smooth, then cool.
Stir in 4 egg yolks (discard extra yolk) and prune paste.
Whisk egg whites until stiff; fold into mixture.
Spoon into dishes. Bake for 8-10 minutes or until risen and golden.
Top with icing sugar and nuts, and serve with pistachio crème.
Finely grind 1/4 cup pistachios.
Simmer 300ml double cream, ¼ cup milk, ¼ cup sugar and ground pistachios in a small heavy-based saucepan over a medium heat, stirring, until sugar dissolves.
Take off heat and let stand for 10 minutes.
Lightly beat 3 egg yolks in a bowl and whisk into cream mixture.
Cook over low-medium heat, stirring gently, for 10-12 minutes or until crème thickens.
Strain and chill.
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