Preparation time: 15 minutes
Cooking time: 8-10 minutes
Butter to grease ramekin dishes
Ground pistachios to line ramekin dishes
100ml California Prune Juice (will end up with 50ml)
2 egg whites
1 egg yolk
1 tablespoon of caster sugar
Icing sugar for dredging
Pre-heat the oven to 200oC.
First reduce the prune juice by 50%. Mix the cornflour in two teaspoons of water, then add to the prune juice and place on a low heat. Mix until thickened. Leave to cool a bit.
When cool, add the egg yolk to this mix.
Butter the ramekins and dust with ground pistachios.
Whisk the egg whites to a soft peak, then add the sugar and continue beating until stiff.
Carefully whisk in one third of the egg white to the prune mix, then fold in the rest.
Fill the prepared ramekins and place in the oven for 8 minutes (fan oven) or 10 minutes (conventional oven).
Remove and dust with icing sugar.