Hot Prune Soufflé with Goat’s Cheese Ice-cream

Name: Hot Prune Soufflé with Goat’s Cheese Ice-cream
Yield: Serves 4
Ingredients: 4 scoops of Goat’s Cheese Ice-cream; 75 g (3 oz, scant ½ cup) pitted prunes, preferably Agen prunes; 40 g (1½ oz, 3 tablespoons) unsalted butter, plus extra for greasing; 40 g (1½ oz, ⅓ cup) plain flour; 200 ml (7 fl oz, scant 1 cup) milk, boiled & strained; 5 eggs, separated; 2 tablespoons Armagnac; 75 g (3 oz, scant ½ cup) caster sugar, plus extra for dusting; 15 g (½ oz, 2 tablespoons) cornflour

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

When we were creating recipes for this book, my sous-chefs and I came across many remarkable combinations that pleasantly surprised us. None more so than this recipe pairing prune soufflé with goaf’s cheese ice-cream, which has turned out to be one of my favourites. Try it, and I think you’ll see why.

Ingredients

75 g (3 oz, scant ½ cup) pitted prunes, preferably Agen prunes

Dessert
Vegetarian

Method

Lightly butter 4 soufflé dishes, 200 ml (7 fl oz, scant 1 cup) in capacity, and then dust with a little sugar,