For the soufflé with plum compote, stir flour, egg yolks and trail mix, fold in sweetened and beaten egg whites, fill into buttered ramekins and bake in a bain-marie on the stove.
Cut the plums in half, remove the seeds and boil them in the juice of one lemon, cinnamon, honey and powdered sugar. Arrange everything on a flat plate and garnish the soufflé with plum compote with powdered sugar and a mint leaf.
Preparation Tip:
The soufflé with plum compote also tastes great with other fruit!
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