Have you ever had a souffle before? Neither had I, until today. With cupboards comparable to that of Mrs. Hubbard, I was at a loss of what to make. The idea of Peanut Butter and Jelly cake ran through my mind – with it being National Peanut Butter Day and all, but alas my mind suddenly turned to loftier heights. Literally.
Something puffy. Sweet. And delicate to boot.
Souffle it was!
And then I stared straight ahead with a wonder in my brain something a kin to, “Oh holy crap what am I getting myself into…” and “maybe I need a glass of wine before this epic failure”. Then once I found a recipe that went from egg whites to souffle in 30 minutes, I was set. Mike of Verses from my Kitchen had a raspberry souffle featured on Tasty Kitchen months ago and it’s always been lingering in the back of my addled mind as something I had to try. Kind of like a pin you made on Pinterest on one of the ten boards of “Epic Fudz” and “Tasty Treats” and “ZOMG, I need it now!”s that you always say you’ll find time to make and never do. This was first on my list.
It only took a year.
Despite the delicacy of the egg whites, it was very easy to put together. A real confidence booster. And everyone could use a confidence boosting recipe from time to time. I know I do!
Into four ramekins, 2 tablespoons of butter was melted and coating all the interior edges of the ramekins.
Sugar coated all of the butter and into the freezer the ramekins went so the sugar and butter could set. At the same time the oven was heated to 375 degrees.
Four egg whites were whipped into
oblivion stiff peaks with a steady stream of super fine baker’s sugar and 1 teaspoon of lemon extract.
In a small saucepan, the raspberry component was created with 1 cup blackberry Grand Marnier (seedless) jam, 2 tablespoons of corn starch and 1 tablespoon of water. The mixture was whisked and brought to boil and then promptly removed from the heat.
*Note* I used my recipe for Blackberry Grand Marnier jam. Any berry seedless jam would be delightful.
1/3 of the egg whites were folded together with the jam mixture – gently to make sure the eggs don’t lose their loft and fluff.
Then it was barely folded into the remaining 2/3 of the mixture just enough to marble it, but not full incorporate it.
Into the ramekins the souffle went and straight into the oven for about 13 minutes. The tops of mine became slightly over done, but none the less delectable. After a sift or two of powdered sugar was over the top, you would have never known.
And with one bite, Ben and I were both in heaven.
So – have no fear. Tackle something new and dig into those recipes you’ve got stacking up. You never know what glory you’ll find!
Lemon and Blackberry Souffle
2 tbsp. Butter, melted
1/4 cup granulated sugar
1 cup Blackberry Grand Marnier Jam
2 Tbsp. Cornstarch
1 tbsp. Water
4 Egg whites
1/3 cup Baker's Sugar, super fine
1 tsp. Lemon Extract
Powdered Sugar for dusting
Preheat oven to 375 degrees.
In small sauce pan, whisk together jam, cornstarch and water. Bring to boil while whisking until it begins to thicken. Remove from heat and set aside.
Using a pastry brush, coat ramekins with metled butter. Add in granulated sugar and shake to coat all inner surfaces of ramekins. Throw away excess sugar. Freeze sugared ramekins until ready to fill.
In a stand mixer with whisk attachment, whisk egg whites until stiff peaks form. Gradually add in Baker's sugar (super fine sugar) and lemon extract. Takes about 5 minutes.
Gently fold in cooled jam mixture with one-third of the egg white. Fold jam/egg whites mixture into the remainder of the egg whites and fold until the two look marbled. You don't want to mix them too much.
Remove the ramekins from the freezer and fill with egg whites to the rim. Using the flat edge of a knife, swipe away the excess egg whites, making a flat top.
Place in the oven for 12-15 minutes or until the souffle rises to almost double. Remove from oven and dust with powdered sugar.
Very slightly adapted from Verses from My Kitchen