Frozen Plum Souffles With Cardamom Plum Sauce Recipes

FROZEN PLUM SOUFFLES WITH CARDAMOM-PLUM SAUCE

Steps:

• For souffles: Cut four 14x6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip around each of four 3/4-cup soufflé dishes, forming collars that extend from base to above rim. Fold and crimp ends to secure.
• Combine chopped plums and 1/4 cup sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1 1/2 cups, stirring often, about 8 minutes. Transfer mixture to processor; puree until smooth. Cover; chill until cold.
• Whisk yolks, corn syrup, butter and 1/4 cup sugar in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Mix in cardamom. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat cream, vanilla and 1/4 cup sugar in large bowl until stiff peaks form. Add plum puree to cream; fold together. Fold in egg mixture. Spoon mixture into soufflé dishes, dividing equally (mixture will extend above rim of dishes). Cover with plastic; freeze overnight or up to 1 week.
• For sauce: Combine chopped plums and sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1 1/3 cups, stirring often, about 10 minutes. Mix in 6 tablespoons water and cardamom. Transfer to processor and puree. Transfer sauce to bowl. Cover; chill until cold, at least 3 hours or overnight.
• Carefully remove foil from soufflés. Drizzle some sauce over each. Top with plum slices. Serve with remaining sauce.

PLUM SEMIFREDDO

Steps:

• Coat a 9x5" loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides.
• Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6-8 minutes longer. Let cool slightly.
• Purée plum mixture in a blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Let cool. Set aside 1 cup purée for serving.
• Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) and set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.
• Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold 1/3 of whipped cream into eggwhite mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée just until large streaks appear throughout mixture.
• Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.
• Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, remove plastic wrap, and slice 1" thick; transfer to plates and let sit at least 5 minutes to soften slightly. Serve with reserved plum purée.
• DO AHEAD: Plum purée can be made 3 days ahead. Cover and chill. Semifreddo can be made 3 days ahead. Keep frozen.

BLACKBERRY AND PLUM TURNOVERS WITH CARDAMOM

Steps:

• Combine plums, berries, 1/2 cup sugar and cardamom in heavy medium saucepan. Bring to boil, stirring. Reduce heat to medium; simmer until plums are soft, about 4 minutes. Add cornstarch mixture and stir until mixture thickens and boils, about 1 minute. Cool. Cover and chill until cold, at least 4 hours or overnight.
• Finely grind almond paste in processor. Add cream and puree until smooth.
• Line 2 baking sheets with parchment. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut pastry into four 6-inch squares. Spread scant 2 tablespoons almond paste mixture over center 4 inches of each square. Place 1/4 cup plum mixture atop center of almond paste on each. Brush 2 sides of pastry edges with glaze. Fold pastry over filling, forming triangles and pressing edges to adhere. Press edges with fork to seal. Transfer to baking sheet. Repeat with remaining pastry, almond paste mixture and plum mixture.
• Cut small hole and a few slits in top of each turnover to allow steam to escape. Brush turnovers with glaze. Sprinkle with 1 tablespoon sugar. Freeze 20 minutes. (Can be prepared 1 week ahead. Cover and keep frozen. Thaw 6 hours in refrigerator.)
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Bake turnovers until golden, switching top and bottom baking sheets halfway through baking, about 30 minutes. Cool on baking sheets. Serve at room temperature.