🌈  Davidson Plum and Strawberry Soufflé  with Kakadu Plum Powder and Desert Limes 🌈

Serves 2 to 4 depending on size of ramekin!

This amazing recipe was concocted by @craigscottharden 😍
In Craig’s own words:

🧂 Ramekin Ingredients:

• Butter
• Caster Sugar

🧂 Soufflé Base Ingredients:

• 1/2 a jar Bushtucker Babies Davidson plum & strawberry jam
• 50ml warm water
• 15gm cornflour
• 40 grams caster sugar

🧂 Meringue Ingredients:

• 2 egg whites
• Pinch Cream of tartar
• 50 grams caster sugar
• Teaspoon Kakadu plum powder
• Table spoon Desert lime fruit

🥄 Preparing the Ramekins:

1. Brush ramekins liberally with butter using upright strokes
2. Put in caster sugar turning ramekins in your hands until the entire inside is coated
3. Pour excess from one ramekin to the next, adding more sugar if required
4. The ramekins should have a light but thorough coating of butter & sugar!
5. Preheat oven to 175ºC fan forced

🥄 Preparing the Soufflé:

1. Mix jam and water together to make a smooth loose slurry
2. Take about 1/4 of the slurry and mix this with the corn flour into a smooth paste
3. With the rest of the slurry mix with caster sugar and put in a saucepan over a medium heat until sugar is dissolved, do not boil!
4. Off the heat put the cornflour paste in the saucepan and mix, put the combined mix back on to a moderate heat and continue mixing constantly with a silicon spatula until it becomes very thick!
5. Pass mixture through a sieve into a bowl and allow to cool while making the meringue!

🥄 Preparing the Meringue:

1. With an electric mixer beat the egg whites until frothy, then add a pinch of the Cream of tartar
2. Continue to mix until soft peaked are formed
3. Add castor sugar and continue mixing until stiff peaks are formed
4. Take 1/4 of the meringue and mix thoroughly with plum paste and then lightly fold this back into the remaining meringue until well combined
5. Add the Kakadu plum powder and Desert lime pieces into the meringue 
6. Fold again being careful not to knock out the air from the mix!

🥄 Putting it all together:

1. Spoon the mixture into the ramekins and fill to the top
2. Take a pallet knife and scrape off excess leaving the mix completely flush with the top of the ramekin 
3. Finally with the edge of your thumb and your forefinger. having your thumb on the top edge of the ramekin, run your thumb around the top edge creating a small channel into the mixture where it meets the inside edge of the ramekin
4. Put ramekins on a baking tray and bake for 12 to 17 minutes. It is better giving them an extra minute than taking them out too early. Soufflé should be well risen! 
5. Serve with ice cream!
6. Enjoy!😊