Prepare to embark on a culinary journey that transforms ordinary plums into an extraordinary gourmet experience! This Frozen Plum Soufflés with Chilled Plum Basil Soup is not just a dessert—it's a masterpiece that combines the delicate sweetness of ripe plums with the unexpected, refreshing twist of fresh basil. Imagine impressing your guests with a restaurant-quality French dessert that looks impossibly elegant but is surprisingly simple to create right in your own kitchen!
Prep Time: 20 mins
Cook Time: -
Total Time: 2 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe plums
- 1/4 cup sugar
- 1 cup heavy cream
- 2 egg whites
- 1/4 cup fresh basil
- 1 tablespoon lemon juice
Instructions
- Begin by preparing the plums. Wash the ripe plums thoroughly under cool running water. Cut them in half, remove the pits, and chop the flesh into small pieces.
- In a medium saucepan, combine the chopped plums and 1/4 cup of sugar. Stir gently to coat the plums with sugar and allow the mixture to sit for about 10 minutes. This will help to release the juices from the plums.
- Once the plums have released their juices, transfer the mixture to a blender or food processor. Blend until smooth, then strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Set aside.
- In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. Be careful not to overwhip, as you want the cream to be light and airy.
- In another clean bowl, whisk the egg whites until they form stiff peaks. This will help to give the soufflés their airy texture.
- Gently fold the plum puree into the whipped cream until well combined. Then, carefully fold in the whipped egg whites in three additions, being cautious not to deflate the mixture.
- Once the mixture is fully combined, spoon it into individual ramekins or serving cups, filling them about three-quarters full. Cover each ramekin with plastic wrap and place them in the freezer for at least 2 hours, or until fully set.
- While the soufflés are freezing, prepare the chilled plum basil soup. In a blender, combine the remaining plum puree with 1/4 cup of fresh basil and 1 tablespoon of lemon juice. Blend until smooth and well combined.
- Chill the plum basil soup in the refrigerator for at least 30 minutes to allow the flavors to meld and the soup to become refreshing.
- To serve, remove the frozen soufflés from the freezer and let them sit at room temperature for about 5 minutes to soften slightly. Carefully unmold the soufflés onto serving plates.
- Pour the chilled plum basil soup around the soufflés on the plates. Garnish with additional basil leaves if desired.
- Enjoy your Frozen Plum Soufflés with Chilled Plum Basil Soup as a delightful and elegant dessert!
Tips
- Choose ultra-ripe plums for maximum flavor intensity and natural sweetness.
- When whipping cream and egg whites, ensure your bowls are completely clean and dry to achieve perfect peaks.
- Fold ingredients gently to maintain the soufflé's light, airy texture—use a spatula and a bottom-to-top motion.
- For a professional presentation, use identical ramekins and garnish with fresh basil leaves.
- Prepare the soup and soufflés in advance to reduce day-of stress and allow flavors to develop.
- Let soufflés sit at room temperature for 5 minutes before serving to soften slightly and enhance texture.
- Chill serving plates beforehand to keep the dessert cool and maintain its elegant structure.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 22g
Protein: 3g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 85mg
