To bring out the intense flavors of fruit purées for these soufflés, we substituted all egg whites for the usual egg yolk base. They create a dramatic look as they rise beautifully. The most ethereal soufflé
A 1½-quart ovenproof soufflé dish
Put the plum slices in a large sauté pan. Add
Put the plum mixture in a food processor fitted with the metal blade and purée. Strain through a medium-holed sieve to eliminate the skins. There should be about
Butter and sugar the inside of the soufflé dish.
Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip them on medium speed until frothy. Increase to high speed, add the cream of tartar, and whip until soft peaks form.
Continue whipping and slowly add the remaining
Fold the plum purée into the egg whites. Do not completely incorporate; the soufflé batter should still have slight streaks of plum purée. Gently spread the batter in the prepared dish. Tap the dish gently on the counter and swirl the top with your finger, making a slight peak in the middle of the soufflé.
Dust the top of the soufflé with the powdered sugar and serve immediately with the orange custard sauce on the side.
© 1993 Emily Luchetti. All rights reserved.