Sunday, June 3, 2012

Lady Souffladies' Swirled Summer Berry Soufflé

Just the name of this recipe evokes visions of warm and endless sunny days and seasonally bright berry blossoms. Sounds like heaven, right? Well, that's exactly how this recipe tastes! This decadent-tasting soufflé is unexpectedly light with its marshmallowy meringue swirled with sweet raspberries and blackberries. The pistachio garnish gives a lovely punch of color and an unexpected but welcomed crunch-factor! Made with fresh and simplistic ingredients, this recipe is as refreshing as it is surprisingly healthy! Don't you love when such delicious dishes aren't so bad for you?!

This weekend, I rounded up two of my best girlfriends, Cassidy and Elise, and enlisted their help as my sous chefs for a top secret project that I'm super excited about! I promise to tell you more as soon as I can, but for now, I can share that our "team name" is the "Lady Souffladies" -- get it?! We had the best time whipping up this deliciously dynamic and flavorful treat and hope that our skills in the kitchen will really "win people over!"

I'd love for you to bake up a batch of this special seasonal recipe for your friends and family and let me know what you think in the comments section! I'll bet they'll love the fantastically light, tangy and tart flavors just as much as we did!

Lady Souffladies' Swirled Summer Berry Soufflé (recipe from Food & Wine)

2 cups raspberries
1 cup blackberries
1/2 cup granulated sugar
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon cornstarch (you may add a bit more) mixed with 1 tablespoon water
3 large egg whites
1/2 cup superfine sugar
1/4 cup chopped unsalted pistachios

Preheat the oven to 400°. In a medium saucepan, combine the raspberries and blackberries with the granulated sugar, water, vanilla and lemon juice. Bring to a simmer over moderate heat, stirring often. Stir in the cornstarch mixture and cook, stirring, until thickened, about 1 minute.

In a large bowl, beat the egg whites until they hold very soft peaks. Gradually beat in the superfine sugar, 2 tablespoons at a time, and continue beating until glossy peaks form, about 3 minutes longer. Gently swirl in 3/4 cup of the berry mixture, leaving streaks in the beaten whites.

Spoon the remaining berry mixture into six 1/2-cup ramekins. Top with the soufflé mixture, mounding it slightly. Sprinkle with the pistachios. Bake the soufflés for 6 minutes, or until golden on top. Serve.

Happy Baking! :)


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