Prune Souffles Food
HOT SOUFFLE OF PRUNES
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.
PRUNE SOUFFLE
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
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
HEALTHY PRUNE TRUFFLES
Sweet, juicy prunes become delicious bon-bons when dipped in chocolate. Just three make a satisfying dessert that's as tasty as it is good for you. You can eat them as soon as the chocolate sets, or keep them for a few hours at room temperature or in the fridge; they're equally tasty chilled.
Provided by Food Network Kitchen
Categories dessert
Time 51m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Stuff a whole almond into the space where each prune pit was. Fold and press the prunes around the almonds (it's fine if the almonds peek through a bit). Put the prunes on a baking sheet lined with waxed paper and refrigerate 30 minutes.
- Put the raspberries into a resealable plastic bag and crush into a fine powder. Place the powder in a small shallow bowl.
- Put the chocolate in a small microwave-safe bowl. Microwave at 70 percent power for 1 minute. Remove from the microwave; the chocolate will still look solid but will be softened. Stir until smooth.
- Dip one end of a prune in chocolate, let any excess drip back in the bowl, and then dip the chocolate end into the crushed raspberries to coat. Put the prune back on the baking sheet, almond-side down, and repeat with the remaining prunes. Let the prunes stand until the chocolate hardens enough to come away cleanly from the paper, about 15 minutes.
Nutrition Facts : Calories 180 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 80 milligrams, Sodium 15 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 3 grams, Sugar 20 grams
PRUNE SOUFFLES
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
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.
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