PRUNE & ARMAGNAC SOUFFLÉ

Recipe from Winter Cabin Cooking by Lizzie Kamenetzky. Photography by Nassima Rothacker (Ryland, Peters & Small) SERVES 6 200g pitted prunes 50ml Armagnac 1 tsp pure vanilla extract 1 tsp fennel seeds, wrapped in a piece of muslin and tied into a bag 20g plain flour 20g butter, plus melted butter, to brush 75g caster sugar, plus extra for dusting 200ml whole milk 2 egg yolks and 3 whites 6 small scoops vanilla ice cream 6 x 175ml ramekins 1 Put the prunes in a small pan with the Armagnac, vanilla and fennel, and heat gently until steaming. Remove from the heat and leave to stand overnight. Discard the fennel seeds in the bag, then remove 6 prunes. Purée the other prunes with the juices in a food processor or blender until…

You're reading a preview of

The Simple Things (Digital) - 1 Issue, 1-Dec-15

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.