INGREDIENTS

INSTRUCTIONS

FOR THE CUSTARD
FOR THE PLUM PUREE
FOR THE GARNISHING
To prepare the souffle: SEPARATE the yolks from the egg whites. Beat the
egg yolks with 15 g sugar substitute powder and cook on a double broiler
till light and fluffy. Soak gelatine in a little cold water and place on a
double boiler. Cook till the mixture becomes clear and transparent. Heat
the milk till lukewarm and slowly add to the egg-sugar mixture. Beat well.
Add gelatine to the custard, beat well and place over crushed ice to set.
Beat the egg whites till stiff. Add 3 g sugar substitute powder and beat
well. When the custard is about to set, gently fold the beaten egg whites
into the custard and place over crushed ice or keep in the refrigerator
till set.
To prepare the plum sauce: Peel and de-stone the plums. Chop them coarsely
and puree them. Put the plum puree and five g sugar substitute powder in a
heavy bottomed pan and cook on low heat till the sugar is dissolved and the
mixture is thick. When cool, refrigerate till serving time. Beat the cream
with 2 g sugar substitute powder till light. Keep aside. Put a little plum
puree in each parfait glass, followed by a little beaten cream and a little
plum puree. Pipe the remaining beaten cream over. Garnish with mint leaves
and plum slices. Serve cold.
Converted by MC_Buster.
NOTES : Souffle served with plum sauce and beaten cream
Converted by MM_Buster v2.0l.

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