Blueberry Souffle

Today we made Blueberry Souffle!

1 pint fresh blueberries, butter, powdered sugar, 3T sugar, 1/3C any sweet red wine, 1/3C sugar, 4 whites of large eggs

Add 3T sugar to wine in a shallow dish and stir until dissolved.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Stir in blueberries. Cover with plastic wrap and soak for at least 30 minutes.

Blueberry Souffle

Blueberry Souffle

Preheat oven to 350F.

Blueberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Blueberry Souffle

Drain blueberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Quickly fold in blueberries.

Blueberry Souffle

Spoon into prepared dish.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Bake 25-30 minutes or until puffed and browned.

Blueberry Souffle

Serve immediately.

Blueberry Souffle

Peach Souffle

Today we made Peach Souffle!

2 ripe or overripe medium peaches, peeled, pitted and coarsely chopped; butter, powdered sugar, 1/2C vodka, 1/3C sugar, 3 whites of large eggs

Add 6T sugar to vodka in a shallow glass dish or glass bowl and stir until dissolved.

Peach Souffle

Stir in peaches. Cover with plastic wrap and soak for at least 30 minutes.

Peach Souffle

Preheat oven to 350F.

Peach Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Peach Souffle

Drain peaches. Gradually beat 1/3C sugar into whites until stiff peaks form.

Peach Souffle

Peach Souffle

Peach Souffle

Quickly fold in peaches.

Peach Souffle

Spoon into prepared dish.

Peach Souffle

Bake 25-30 minutes or until puffed and browned.

Peach Souffle

Serve immediately.

Peach Souffle

Strawberry Souffle

Today we made Strawberry Souffle!

1 pint fresh strawberries, hulled and sliced, butter, powdered sugar, 5T sugar, 1/3C any sweet red wine, 1/3C sugar, 5 whites of large eggs

Add wine and 5T sugar to strawberries in a shallow dish. Stir to combine. Cover with plastic wrap and soak for at least 30 minutes.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Preheat oven to 350F.

Strawberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Strawberry Souffle

Drain strawberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Strawberry Souffle

Strawberry Souffle

Quickly fold in strawberries.

Strawberry Souffle

Spoon into prepared dish.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Bake 18-22 minutes or until puffed and browned.

Strawberry Souffle

Serve immediately.

Strawberry Souffle

Mango Souffle

Today I made Mango Souffle!

3 eggs, separated, 2 mangoes, 2T orange juice, 1/2C sugar, 2T cornstarch, 1/2t salt, 3/4C milk, 2T butter

Beat egg whites until soft peaks form.

Mango Souffle

Gradually beat in 1/4C of the sugar until stiff peaks form.

Mango Souffle

Mango Souffle

Mango Souffle

Puree the mangoes.

Mango Souffle

Mango Souffle

Mix with orange juice.

Mango Souffle

Heat wih cornstarch, salt, 1/4C of the sugar, and milk until thickened, about 10-15 minutes.

Mango Souffle

Mango Souffle

Mango Souffle

Preheat oven to 350F.

Mango Souffle

Stir in butter.

Mango Souffle

In separate bowl, beat yolks. Temper mango mixture with yolks. Fold in egg whites.

Mango Souffle

Mango Souffle

Bake in a greased souffle dish that is sitting in a larger vessel with hot water, 50-60 minutes or until firm.

Mango Souffle

Mango Souffle

Mango Souffle

Mango Souffle

Chocolate Souffle

Today I made Chocolate Souffle!

This recipe is from The Institute of Culinary Education’s Chef-Instructor Michelle Tampakis.

5 1/2oz unsalted butter, 1/2C sugar, 8 egg yolks, 8 egg whites, 1oz sugar, 5 1/2oz bittersweet chocolate, 5 1/2oz bread crumbs, 3oz ground hazelnuts

Beat butter with 1/2C sugar until creamy and fluffy. Add yolks gradually, blending well after each addition.

Chocolate Souffle

Fold in melted chocolate. Preheat oven to 350F.

Chocolate Souffle

Whip egg whites until frothy. Gradually beat in 1oz sugar. Whip until soft peaks form. Do not overbeat.

Chocolate Souffle

Fold in yolk mixture. Fold in bread crumbs and hazelnuts. Spoon into nine ramekins greased with butter.

Chocolate Souffle

Bake 15-18 minutes, or until puffed up and firm on top. Do not overbake. Cool before removing from ramekins.

Chocolate Souffle