Black Plum Frozen Soufflé

Name: Black Plum Frozen Soufflé
Yield: 12
Ingredients: Oil (for greasing); 1 cup of dried black plum, pit removed (180 g); 1 cup of corn syrup (Karo 240 ml); 2 cups of milk (480 ml); 2 cups of heavy cream fresh; 1/3 cup of water (80 ml); 1 envelope of unflavored and odorless gelatin powder (12 g); 4 egg whites

1
Oil (for greasing)
2
1 cup of dried black plum, pit removed (180 g)
3
1 cup of corn syrup (Karo 240 ml)
4
2 cups of milk (480 ml)
5
2 cups of heavy cream fresh
6
1/3 cup of water (80 ml)
7
1 envelope of unflavored and odorless gelatin powder (12 g)
8
4 egg whites

Ingredients

1
Oil (for greasing)
2
1 cup of dried black plum, pit removed (180 g)
3
1 cup of corn syrup (Karo 240 ml)
4
2 cups of milk (480 ml)
5
2 cups of heavy cream fresh
6
1/3 cup of water (80 ml)
7
1 envelope of unflavored and odorless gelatin powder (12 g)
8
4 egg whites

Directions

1
Wrap a 17.5 cm x 9.5 cm soufflé dish with parchment paper or aluminum foil, leaving a 5 cm border
2
Secure with crepe tape
3
Brush the dish and parchment paper with oil. Reserve
4
Process the dried black plum with corn syrup in a blender or food processor until smooth
5
Transfer to a medium bowl, add milk and heavy cream, and mix. Reserve
6
In a small refrigerator-safe bowl, sprinkle water over gelatin powder and let it hydrate for about 5 minutes
7
Heat over high heat, in a bain-marie, and stir until dissolved
8
Add to the reserved plum mixture and mix
9
Place the bowl over an ice bath and stir until slightly thickened
10
Remove from the ice bath and reserve
11
Beat egg whites until stiff and add to the plum mixture, mixing gently
12
Pour into prepared soufflé dish and refrigerate for about 2 hours or until firm
13
When serving, discard parchment paper
14
287 calories per serving