Prune Souffle
Ingredients
Directions
The book says “a very quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the prunes
Wash prunes in boiling water, then soak in cold water overnight.
In the morning, steam prunes for 2 to 3 hours until tender, ensuring they are just covered with water.
Once cool, sift prunes through a colander and chill until very cold.
Make and bake the souffle
Beat egg whites until stiff, then carefully fold into the chilled prunes.
Pour the mixture into a pudding dish and bake in a 400°F (200°C) oven until the egg sets.
Serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Prunes
- Provide the main body, sweetness and moisture once steamed and sifted into a purée.
- Egg whites
- Whipped to stiff foam, they trap air and set in the oven to give the souffle its light structure.
The step that matters
Folding the egg whites into the prunes. Stirring too hard knocks out the air trapped in the whipped whites, so the souffle rises less and turns dense. Fold gently and keep the prune purée cold so the foam stays stable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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