Recipes

California Prune Souffle

California Prune Souffle
  • 00:25'
  • 2

Ingredients

as needed butter to grease ramekin dishes
as needed ground pistachios to line ramekin dishes
100ml Californian prune juice (will end up with 50ml)
6g cornflour
2 egg whites
1 egg yolk
1 tbsp caster sugar
as needed icing sugar for dredging

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.  In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.

Instructions

Pre-heat the oven to 200oC.

First reduce the prune juice by 50%. Mix the cornflour in two teaspoons of water, then add to the prune juice and place on a low heat.  Mix until thickened. Leave to cool a bit.

When cool, add the egg yolk to this mix.

Butter the ramekins and dust with ground pistachios.

Whisk the egg whites to a soft peak, then add the sugar and continue beating until stiff.

Carefully whisk in one third of the egg white to the prune mix, then fold in the rest.

Fill the prepared ramekins and place in the oven for 8 minutes (fan oven) or 10 minutes (conventional oven).

Remove and dust with icing sugar.

Rosemary Shrager
Author

Rosemary Shrager

“Queen of Prunes”
Television chef with haute cuisine experience. Hosted own TV series Rosemary Shrager’s School for Cooks / regular appearances on Alan Titchmarsh Show Celebrated cookery writer. Runs Rosemary Shrager Cookery School