Oven temperature: 190°C
1. Place the sugar, water and rose water in a
medium-sized saucepan and bring to the boil.
2. Cut the flesh of the plums from around
the stones, place in the pot and simmer for
5-6 minutes until tender but not soft. Remove and
allow to cool. Boil the water and sugar mixture until
it reduces to a syrup. Peel the plum pieces and
place them in the syrup. Set aside.
3. Prepare the soufflé: Grease 6 ramekins with butter
and dust them with castor sugar.
4. Melt the chocolate with 30ml of the milk over a bain
marie or in the microwave. Bring the remaining milk
to the boil, together with the almonds, then remove
from the heat and set aside for 10 minutes. Strain
through a sieve and keep the almonds aside.
5. Beat 2 egg yolks and castor sugar until the mixture
is thick and light yellow. Beat in the flour. Slowly
add the warm milk, beating continuously. Pour the
mixture back into the saucepan and bring to the
boil, stirring continuously with a wooden spoon.
Remove the mixture from the heat before it starts to
boil, transfer to a bowl, stir in the melted chocolate
and allow to cool.
6. Beat the egg whites to a stiff peak. Beat the
remaining 2 yolks into the chocolate mixture.
Carefully fold in the whites, using a metal spoon.
Pour the mixture into the ramekins, filling them to
the top, and bake the soufflés in the oven at 190°C
for 10-15 minutes or until risen and golden. Dust
with icing sugar and place in the oven for a further
7. Serve immediately with the syrupy rose plums.