To prepare the sou;és, combine chopped plums and ¼ cup sugar in a heavy medium
saucepan. Simmer over medium heat until the mixture is reduced to 1½ cups, stirring
often, about 8 minutes. Using a hand blender, puree until smooth. Chill until cold.
In a medium metal bowl, whisk yolks, corn syrup, butter and ¼ cup sugar. Set the bowl
over a saucepan of simmering water. Whisk constantly for about 5 minutes, or until the
Frozen Plum Souf;és with Chilled Plum Basil Soup
Farms Co S.A.
SOUFFLÉS
2¼ cups chopped pitted Fruit Stand
by Farms Co* Angeleno plums
¾ cup sugar, divided
4 large egg yolks
;⁄; cup light corn syrup
3 tablespoons unsalted butter, softened
1 cup chilled whipping cream
1 teaspoon vanilla extract
SOUP
2¼ cups chopped pitted Fruit Stand
by Farms Co* Angeleno plums
;⁄; cup sugar
6 tablespoons water
2 plums, halved, pitted and sliced
2 tablespoons thinly sliced basil leaves
mixture thickens. Remove from the heat and beat until cool and thick, about 5 minutes.
Beat cream, vanilla and ¼ cup sugar in a large bowl until sti; peaks form. Fold in
the plum puree and then the egg mixture. Spoon the mixture into 6 to 8 individual
(6-ounce) sou;é dishes. Cover with plastic and freeze overnight or up to 1 week.
To prepare the soup, combine chopped plums, sugar and water in a heavy medium
saucepan. Simmer over medium heat for about 3 minutes, or until the sugar has
dissolved. Transfer to a food processor and puree. Cover and chill until cold.
To serve, place the sou;és in warm water for 30 seconds one at a time. Unmold
each in a bowl. Pour soup around the sou;é, add plum slices, and garnish with basil.
Serve immediately. Makes 6-8 servings.
* Brands may vary by region; substitute a similar product.
58 A Decade of Cooking The Costco Way
