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Mirabelle soufflé with poached plums

by Andrew MacKenzie
  1. Mirabelle soufflé with poached plums
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Andrew MacKenzie opts for Mirabelle plums (noted for their tender flesh and yellow colouring) for his fruit soufflé recipe, making a plum jam which he combines with a classic crème pâtissière base for his soufflés. Served with poached plums on the side, this is an elegant dessert particularly suited to Autumn, when plums are at their best.

First published in 2015
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Ingredients

Metric

Imperial

Mirabelle jam

Soufflé

Crème pâtissière

Poached plums

  • 4 plums
  • 1 vanilla pod
  • 100g of sugar
  • 1 lemon, peel only
  • 200ml of water

For the soufflé moulds

SAVE RECIPE

Equipment

  • 4 soufflé moulds

Method

1
Cook the mirabelles with the sugar until soft, then pass through a sieve. Place the strained pulp in a saucepan and bring up to 108°C. Remove from the heat and set aside
2

Quarter and de-stone the plums and place in a heatproof bowl

3

To make the stock syrup, simmer the vanilla pod, water, sugar and lemon peel in a pan until the sugar dissolves

  • 1 vanilla pod
  • 100g of sugar
  • 1 lemon, peel only
  • 200ml of water
4

Pour the hot syrup over the plums and leave to cool and soften

5
For the crème pâtissière, place the milk in a large heavy-based saucepan and bring to the boil. Once boiling, remove from the heat
  • 375ml of milk
6

Whisk the eggs, flour and sugar in a large bowl until thick and fluffy. Slowly pour the milk over the eggs and sugar, whisking continuously

7
Return to the heat and cook out until the custard thickens and coats the back of a wooden spoon
8
Set aside to cool, then weigh out 220g of the custard and place in a bowl. Weigh out 120g of the jam and mix with the custard
9
Preheat the oven to 225°C/gas mark 7
10

To make the soufflé base, whisk the egg whites and the juice of half a lemon until light and fluffy

11

Whisk half of the egg white to stiff peaks, then mix into the custard. Fold in the rest of the egg whites with care

12

Place into double buttered and sugared soufflé moulds. Cook in the oven for 15 minutes until risen and cooked

13

Sieve with fine icing sugar. Serve immediately with the warm poached plums on the side

  • icing sugar
First published in 2015
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Andrew MacKenzie

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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