Frozen Plum Souffles with Cardamom-Plum Sauce - purple-fleshed

Method

• For souffles: Cut four 14x6-inch foil strips.
• Fold each in half lengthwise.
• Wrap 1 foil strip around each of four 3/4-cup 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 170F, 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 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 souffles.
• Drizzle some sauce over each.
• Top with plum slices.
• Serve with remaining sauce.