Soufflé with plums

1 serving


Add flour to melted hot oil, fry it until light yellow, pour hot milk and rub well (until smooth, homogeneous mass is formed). Then add 60g sugar, grated lemon zest, egg yolks, salt and mix everything well. Beat egg whites with sugar (40 g) into strong foam and combine with milk mass. Grease a small enameled baking tray with butter, pour half the mass into it, sprinkle it with ground almonds or walnut core, as well as lay breadcrumbs on top in one row of plums, pour the remaining mass and smooth the surface. Place the baking sheet with the dough in a larger baking sheet filled with hot water and put it in a hot oven for 45 minutes. The method of cooking is gravy: cook syrup from the remaining sugar, 400 g of water and cinnamon. Add the rest of the plums to the boiling syrup and remove from the heat. Cherry, cherry and apricot souffles can be prepared in the same way, replacing plums with cherries, cherries and apricots, respectively. Apricot souffle requires 100g more sugar.