Elderflower and Plum Soufflé
This recipe’s flavor pairing has come about by a chef friend giving me an interesting flavor combo he thought would work well – and that it did!
I trialed elderflower & lemon, elderflower & blackberry and elderflower & berries flavour combo’s but just was not getting the ‘wow’ flavor I was after.
It was when I tried the plums with the elderflower I found an interesting complementing flavor mix I had been looking for.
I wanted to make something different outside of my usual cakes and slices, which I have been skewing towards lately. Based on this I did some trialing and thought it would be interesting to transform the usual cheese or chocolate soufflé into an elderflower and plum soufflé. Outcome = a 4 ingredient treat success!
- 4 eggs
- 1/3 cup sugar
- 200g plums
- 4 + ½ tsn elderflower cordial
- Pre-heat the oven to 175c degrees.
- Spray 4 x 1 cup ramekins with oil spray.
- Dust the ramekins with sugar, coating on the inside.
- Separate then eggs with whites in one bowl and yolks in the other.
- With electric beaters beat the egg whites until soft peaks form.
- Add 2 tbsn sugar to the eggwhites and beat until stiff peaks form.
- In the egg yolk bowl beat the yolk and remaining sugar for 5 minutes until pale and creamy.
- Place the deseeded plums and a large scoop of the yolk mix into a food processor until the mix is a smooth consistency.
- Add the plum mix and cordial to the yolk mix and beat until well combine.
- Spoon a quarter of the eggwhite mix into the yolk mix and fold until combine.
- Add the remaining egg whites and fold until just combine with a few white streaks.
- Pour the mix into the ramekins and fill to the top and place in the oven for 25 minutes.
- Remove from the oven and serve with some whipped cream or vanilla ice cream.
- The longer you bake for the more cake like and less creamy like the souffle will be.
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