Frozen Plum Souffles with Cardamom-Plum Sauce

ingredients

• Souffles
• 2 1/4 cups chopped pitted purple-fleshed plums (about 1 pound)
• 3/4 cup sugar
• 4 large egg yolks
• 1/3 cup light corn syrup
• 3 tablespoons unsalted butter
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 1/4 teaspoon ground cardamom
• 1 cup chilled whipping cream
• 1 teaspoon vanilla extract
• Sauce
• 2 1/4 cups chopped pitted purple-fleshed plums (about 1 pound)
• 1/3 cup sugar
• 1/3 cup water
• 1 dash ground cardamom
• 2 plums, halved, pitted, sliced

directions

For souffles: Cut 4 14x6 inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip around each of 1 1/4 quarts souffle 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 degrees, 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 souffle 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 1/3 cup 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 souffles. Drizzle some sauce over each. Top with plum slices. Serve with remaining sauce.