Individual Caramelized Plum and Lavender Souffles Tell a Friend

Rate this recipe:

Individual Caramelized Plum and Lavender Souffles 7 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - Cognac, or any brandy
  • 2 teaspoons - Dried Lavender, or more, to taste
  • 9 tablespoons - Unsalted Butter
  • 1 cups - Sugar, plus 4 tablespoons
  • 3 pounds - Ripe Plums
  • 8 - Egg Yolks
  • 16 - Egg Whites, at room temperature
  • 1/4 teaspoons - Salt
  • 1 teaspoons - Cream of Tartar
  • 1 pints - Vanilla Ice Cream, best quality (Blue Bell?)
  • Directions:

    1. Preheat oven to 400 degrees.

    2. Warm cognac over low heat in a very small saucepan. Remove from heat and add lavender. Allow to steep while you make rest of recipe.

    3. Butter and sugar 8 small (10-12 ounce) soufflé molds and place them on a baking sheet. Set aside.

    4. Wash and pit plums and cut into ¼-inch dice. Place them in a medium skillet with butter and 14 tablespoons sugar over medium heat. Bring to a boil, lower to a simmer and cook, stirring frequently and mashing up plums, until they break down and mixture measures a scant 4½ cups, 10-15 minutes.

    5. Remove cooked fruit from heat. Stir in lavender-cognac mixture. Remove 1¼ cups of fruit mixture and set aside. Beat egg yolks, one at a time, into remaining fruit mixture. Set aside.

    6. Place egg whites in the bowl of an electric mixer. Use the whisk attachment and beat them with salt and cream of tartar—starting at low speed and raising the speed gradually—until they hold very soft peaks. Gradually add remaining 6 tablespoons sugar until whites hold soft peaks again. Don't overbeat: If whites are too stiff, it will be harder to fold them into the base.

    7. Stir about one quarter of beaten whites into base. Fold remaining whites into the lightened base.

    8. Divide batter among prepared soufflé molds. (Save any leftover batter for step 9.) Place molds in oven and immediately reduce heat to 375 degrees. Bake until tops are golden and soufflés are set, 15-20 minutes.

    9. While soufflés bake, remove ice cream from freezer. Stir remaining plums into softened ice cream along with leftover soufflé batter.

    10. Serve finished soufflés immediately with the melty ice cream "sauce" passed separately.

    Brief Description

    Plums and lavender combine for a delightful, unexpected flavor pairing

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 15 min


    WSJ Off Duty, 9/1/2012, by Gail Monaghan

    Posted By:


    Posted On:

    September 1, 2012

    Print Recipe

    Speak Your Mind