Iced Raspberry Souffle

 

Iced Raspberry Souffle

Happy Valentine’s Day!

Still looking for the perfect dessert for your sweetheart for tonight? Well, this souffle is tres’ chic and definitely hits the spot (and its so  light as well). I first saw this recipe during my ‘Take Home Chef’ phase…I’d watch every episode of that show on TLC and hope to run into that chef in my local grocery store…yeah, okay, I don’t think he ever came out to the midwest, but a girl can dream. The premise of that show was basically, this  awesome chef would pick some random person in a grocery store and pay for all their groceries and then come home with them and teach them to cook a fantastic meal. Pretty amazing.

Well, on one show, he made this iced raspberry souffle as the dessert, and I knew I just had to make it. It’s been my go-to Valentine’s Day dessert for the last several years because my husband absolutely loves it, and it’s really quite simple to make. The only problem I have with it is that raspberries are sometimes hit or miss at the grocery store here this time of year.

Anyways, enjoy and have a wonderful Valentine’s Day!

Iced Raspberry  Souffle

Ingredients

6 ounces fresh raspberries
3/4 cup  sugar
1 cup heavy whipping cream, semi-whipped
2 large egg whites
2 tablespoons powdered sugar
4 fresh raspberries, for garnish
Additional powdered sugar, for garnish

Directions

Cut four 14×3-inch/35×8-cm pieces of parchment paper. Wrap 1 paper strip around each of four 3/4-cup/175-ml soufflé dishes, forming collars that extend 1 inch/2.5 cm above the rims. Tape the ends to secure. Blitz the 6 ounces/170 g of raspberries and sugar in a blender until a puree forms.
Strain the puree through a fine-meshed sieve and into a large bowl, discarding the seeds in the strainer. Using a large rubber spatula, gently fold the semi-whipped cream into the raspberry puree.
In a separate large bowl, use an electric mixer to beat the egg whites and 2 tablespoons/20 g of powdered sugar until stiff peaks form. Gently fold the egg whites into the raspberry-cream mixture.
Pour the mixture into the soufflé dishes, dividing equally. Freeze for 3 hours or just until the raspberry mixture is frozen. Gently remove the parchment paper from the soufflés. Top each with a raspberry. Dust lightly with powdered sugar and serve!

Source: Take Home Chef

Cheese Souffle

 

Cheese Souffle

Have I mentioned my undying love for breakfast? There’s nothing like waking up late on a weekend, rolling out of bed and rummaging around the pantry in search of potential breakfast food. I have never eaten cheese souffle before I baked it,  but it sounded like something interesting to make. On those weekends that I have nothing better to do, I enjoy ‘experimenting’ with food and seeing if I can make something new and delicious.

This cheese souffle was the perfect start to my Saturday morning. It was light, fluffy and, most importantly, cheesy…perfect for Francis (he’s a complete cheese addict).

I was a bit concerned with how temperamental souffles are known to be,but realized that if the egg whites are whipped properly, it should rise. This souffle will definitely be one of my regular weekend favorites.

Cheese Souffle

Ingredients

Butter at room temp for greasing souffle dish (ramikin)
2 Tbsp grated Parmesan
3 Tbsp butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon salt
1 1/3 cups milk, hot
4 large egg yolks
6 ounces sharp Cheddar cheese
5 egg whites plus 1 tablespoon water
1/2 teaspoon cream of tartar

Directions
Use room temperature butter to grease a souffle dish. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place in the freezer for five minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk, and turn the heat to high. Once the mixture reaches a boil remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer or in the bowl of a stand mixer whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan.
Bake in the oven for 35 minutes.

Source: Alton Brown