Prune and Armagnac soufflé

Alan Murchison, Scottish star chef, proposes this light and elegant soufflé, which we combine with the QuerciAntica Vino e Visciole Selezione Velenosi.  

Lovely way to finish a meal, it is perfect served with vanilla ice cream.  If you would rather purchase the ice cream than make it yourself, make sure you choose a good quality one to complement the soufflé.

4 servings: 

Ingredients for Prune and Armagnac base purée: 250g pitted prunes, 60ml dark rum, 61ml Armagnac, 30ml water, 30g sugar

Ingredients to finish: 10g cornflour, 25ml Armagnac, 25g sugar, 15mls water, 12 egg whites, 120g sugar

Directions:

Given the time needed to marinate the plums, preparation must begin 24 hours in advance.

To create the prune puree bring 30mls of water and 30g sugar up to 180ºC and pour over the prunes and alcohol. Marinade for 24 hours.

Brush four large ramekins evenly and thinly with soft unsalted butter and dust with sugar. Place in the refrigerator to set. Remove and repeat the process then set aside.

The day after blend the prunes and pass through a fine sieve. Weigh out 150g of the puree and either warm over a low heat or leave somewhere warm to reach room temperature. 

In the meantime bring the remaining 25g of sugar and 15mls of water to 180ºC and pour over the puree stirring constantly. Next, mix the cornflour and armagnac together and add to the puree and sugar mixture, again stirring constantly. 

Simmer for 5-8 minutes then transfer to a thermomix or blender and blend until smooth

Whisk the eggs whites with the 120g of sugar until they form stiff peaks then fold one third of the egg whites at a time in to the base purée.

Place the mixture in the prepared ramekins and cook at 180ºC for 6-7 minutes. Serve immediately.

Wine to pair:  

(edited by Stefania Vinciguerra)

QuerciAntica Vino e Visciole Sel. Velenosi 

The production of flavoured wines is an ancient tradition of Marche region, dating back to Middle Age when it was a protagonist on aristocratic banquets and on the farmer’s table, and it survives to present thanks to the farmers’ heritage. In the past sour cherry wine was produced to make robust and tannic wines more enjoyable. Lately, it was considered a wine for women for its fragrances, its smoothness and roundness.

QuerciAntica Velenosi is ruby red with amaranth hues. Bouquet pleasantly intense with sensual and persistent scents of flowers and red fruits. Soft in the mouth, highly persistent yet fresh. Well-bodied, fine smoothness and balance.

Production area: the municipalities of Candiano and Pergola in the province of Pescara, and in the territories of Castelli di Jesi in the province of Ancona.

Grape variety: Lacrima

Wine-making: based on the traditional recipe, sour cherries - namely “visciola” (Prunus cerasus) - are harvested when ripe, during the first weeks of July, and left to soak in sugar, partly whole and partly smashed; thus fermentation starts and slowly brings the juice to a delicate and aromatic syrup. This product is then decanted for a few days and finally filtered. The result is a syrup with a high sugar concentration, which is added to the Lacrima wine starting a second fermentation. So wine and syrup are blended together. Fermentation is stopped when 14% alcohol by volume is achieved, with a residual sugar which makes this product more enjoyable.

Alcoholic percentage: 14% vol.

Serving temperature: 14-16°C

Suggested food pairings: perfect with petit fours with bitter chocolate or cherry tarts. It can also be drunk as a wine for meditation or as a digestive at the end of a meal.

Bottle ml 500

Wine and cherry flavour drink

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