Warm golden plum soufflés

Youll wow dinner party guests with Alain Rouxs step-by-step guide to dessert perfection
By Alain and Michel Roux
Warm golden plum soufflés
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the dishes

  • 40 g soft butter
  • 40 g caster sugar

For the pastry cream

  • 200 ml milk
  • 40 g caster sugar
  • 4 egg yolks
  • 25 g plain flour
  • 40 ml mirabelle eau de vie

For the mirabelle purée

  • 500 g jar mirabelles in syrup

For the soufflés

  • 8 egg whites, 280g in total
  • 40 g caster sugar

To serve

  • 4 sprigs mint
  • icing sugar, for dusting

Tips and Suggestions

Mirabelles are small golden yellow plums popular in France and particularly associated with the Lorraine region. The fresh fruits are in season late summer however much of the crop is preserved in jam, syrup or eau de vie, allowing the sweet, full flavour to be enjoyed year round.


1. For the dishes: using a pastry brush, coat the insides of 4 x 10cm ovenproof soufflé dishes completely with the soft butter. Pour the sugar into one dish and rotate so that the whole surface is coated with sugar. Pour the excess into the next dish and turn to coat again, then repeat with the remaining dishes.

2. For the pastry cream: put the milk and half the sugar in a saucepan and slowly bring to the boil. In a bowl, whisk the egg yolks and remaining sugar to a ribbon consistency, then incorporate the flour, whisking until any graininess has disappeared. Pour the hot milk onto the yolks, whisking continuously. Return the mixture to the saucepan and whisk over a low heat for 1 minute only. Pour into a bowl, add the eau de vie and mix. Cover with cling film and set aside.

3. For the mirabelles: drain the mirabelles reserving 150ml of the syrup. Put the syrup in a saucepan, bring to the boil and reduce by half. Add 300g of the mirabelles and cook for 5-10 minutes. Rub the sauce through a sieve. Add this purée to the pastry cream and mix well with a whisk. Put the remaining mirabelles in a small bowl.

4. Preheat the oven to 180C/160C fan/Gas 4.

5. For the soufflés: in an electric mixer, beat the egg whites to a thick foam, then add the sugar and continue whisking until they form soft peaks. Fold one-third into the mirabelle pastry cream using a whisk, then delicately fold the pastry cream mixture into the remaining meringue with a spatula.

6. Spoon the mixture into the prepared soufflé dishes so that they are half full. Divide between the dishes some whole mirabelles and keep a few to garnish the top of each soufflé after cooking. Fill the dishes to the top with the remaining soufflé mixture and smooth the surface with a palette knife. Use the tip of a pointed knife to ease the mixture away from the edge of the dishes.

7. Put the dishes on a baking tray and cook in the oven for 10-12 minutes. Quickly decorate each soufflé with icing sugar, a few mirabelles and a sprig of mint and serve immediately.

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