Hot Prune Soufflé with Goat’s Cheese Ice-cream

Preparation info
  • Serves


    • Difficulty


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.


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


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