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1
For souffles: Cut four 14x6-inch foil strips.
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2
Fold each in half lengthwise.
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3
Wrap 1 foil strip around each of four 3/4-cup souffle dishes, forming collars that extend from base to above rim.
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4
Fold and crimp ends to secure.
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5
Combine chopped plums and 1/4 cup sugar in heavy medium saucepan.
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6
Simmer over medium heat until mixture turns bright red and is reduced to 1 1/2 cups, stirring often, about 8 minutes.
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7
Transfer mixture to processor; puree until smooth.
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8
Cover; chill until cold.
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9
Whisk yolks, corn syrup, butter and 1/4 cup sugar in medium metal bowl.
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10
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.
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11
Remove bowl from over water.
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12
Mix in cardamom.
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13
Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
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14
Beat cream, vanilla and 1/4 cup sugar in large bowl until stiff peaks form.
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15
Add plum puree to cream; fold together.
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16
Fold in egg mixture.
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17
Spoon mixture into souffle dishes, dividing equally (mixture will extend above rim of dishes).
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18
Cover with plastic; freeze overnight or up to 1 week.
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19
For sauce: Combine chopped plums and sugar in heavy medium saucepan.
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20
Simmer over medium heat until mixture turns bright red and is reduced to 1 1/3 cups, stirring often, about 10 minutes.
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21
Mix in 6 tablespoons water and cardamom.
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22
Transfer to processor and puree.
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23
Transfer sauce to bowl.
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24
Cover; chill until cold, at least 3 hours or overnight.
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25
Carefully remove foil from souffles.
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26
Drizzle some sauce over each.
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27
Top with plum slices.
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28
Serve with remaining sauce.
