Raspberry Souffle

For valentines day this year I made a raspberry soufflé which was one of the best desserts I have ever eaten–but I couldn’t post the recipe because I didn’t have any decent photos! Then last weekend my little family and I went on a trip to Seattle, and as we were exploring Pike’s Place Market I found a cool little store that sold herbs, spices and extracts of every kind: all for super cheap! So I was totally in my element, and I found some Rose essence, which I thought would be awesome in my raspberry soufflés, so I decided to make some more!

{This is my sweet little family outside Pikes Place Market with the infamous bubblegum wall we just happened to stumble upon!}

Last night we had a games night with a few friends here in Mattawa, and I decided to whip up some raspberry rose soufflés. WHY do I always have to experiment and try things for the first time on poor unsuspecting friends and family??! It never works out, but luckily I had grown wise through my past mistakes, and had some back-up brownies on hand (and we ended up making chocolate soufflés too) because the raspberry-rose ones were HORRIBLE. I put just half a tsp of the rose essence in, but the taste was SO overwhelming and bitter it completely ruined the dish! My husband took one bite and ran to the sink to spit it out {it was that bad!} One of my friends also commented that he felt as if he was eating pot pourri! I mean, there must be reasons why we don’t go around eating roses, even though most are edible: they just taste BAD!! I have to admit the aftertaste and smell of your breath after eating rose is kind of nice though. {P.S. Promise not to judge me by my nails in this picture! I just let my two year old girl paint them with some dodgy looking sparkles, I have a really bad habit of biting them, and to make it worse, I lost my beautiful sparkly engagement ring} :-(

Anyway, ONE good thing came from making these pot pourri soufflés: I managed to get a couple of pictures, so at least I can now share the original, delicious raspberry soufflé recipe that I am so in love with! Don’t be intimidated by the fact this is a “soufflé” it might sound fancy… but it’s SUPER simple! For a dessert, i’m also pretty impressed with how healthy it is too (minus the sugar, it’s just egg whites and berries), and the batch will easily make 10! I have made brownies that have been WAY more of a headache than these… so i’m telling you, if you have never made a soufflé before but have always wanted to try one: start with this recipe! I promise you’ll love it as much as I do!!

Ingredients: {recipe adapted from pickyin.blogspot.com}

{For the base}
2 12oz containers of fresh raspberries (Costco!)
4 1/2 ounces caster sugar
*Or substitute fresh berries + sugar for 2 cups home made raspberry jam*
4 teaspoons corn flour
{For the soufflé mixture}
10 egg whites (room temperature)
Pinch of salt
3 1/2 ounces caster sugar
Softened butter {for the ramekins}
Serve with: Powdered sugar, Whipped Cream or ice Cream

Directions:
Puree the raspberries in a blender and press through a fine sieve to remove the seeds. Add enough water to make 2 cups of puree.

To make the base, place the raspberry puree and sugar in a saucepan over a medium heat. Stir to dissolve the sugar and bring to the boil. Mix the corn flour with just enough water to make a smooth paste. Once the fruit puree reaches boiling point, reduce the heat to low and whisk the corn flour paste into the fruit puree a little at a time. Whisk for 1 minute and do not allow mixture to boil again. Remove from the heat and set aside. Cool completely.

Preheat the oven to 350°F.

Place the egg whites into a clean, large mixing bowl, add the salt and beat at high speed until soft peaks form. Add the sugar, a little at a time, and beat until stiff peaks form. 

With a large metal spoon, fold the raspberry puree into the egg whites.
Brush the bases of 1-cup capacity ramekins with the softened butter, using upward strokes.

Spoon the mixture into the ramekin to fill it to the top, then use a palette knife to smooth it out. P.S. don’t let any stick to the sides or edges of the soufflé dish, because it won’t rise!

Place the ramekins on a baking tray in the center rack in the oven and bake for 13-15 minutes or until golden and well risen. Serve immediately dusted with icing sugar

{FOR THE JAM RECIPE}
Preheat the oven to 350degF. Heat the jam in a saucepan over medium-high heat until it becomes like a syrup consistency–you should have 2 cups. Beat the egg whites, adding the sugar a little at a time, until stiff peaks form, then fold the syrup into the egg whites using a metal spoon. Grease 8-10 ramekins with butter, then pour the mixture into the ramekins, filling all the way to the top, without letting it stick to the rim, and bake for 15 minutes until golden and well risen. Dust with powdered sugar, and serve with vanilla cream or ice cream.

When I found that rose extract in Pikes Place market I thought it was so cool and started brainstorming all the things I could make with it… then after tasting just a hint of it in these soufflés, I was pretty sure I never wanted to use it ever again! At least it makes for a cool story…. {the time I made my husband and friends eat pot pourri!}

Enjoy this recipe guys–petal free!
<3 Sarah