Yield: 6 Servings
|6 tablespoons||Sugar; (up to 8)|
|2 cups||Fresh fruit of choice; or a combination of: raspberries, strawberries, apricots, Peaches, Bananas, Kiwi, Blackberries, etc.|
|½ teaspoon||Vanilla extract; or 1/4 teaspoon Vanilla and 1/4 teaspoon almond extract|
|Creme fraiche or whipped cream for serving optional|
Areas famous for their fruits give their names to many souffles: Wild strawberries make a simple Souffle Plougastel, bananas become a Souffle Antillais, and peaches a souffle Rouissillonnais.
Cherries, apricots, ripe pears -- are all luscious made into souffles. No matter which fruit you use, it is simply crushed with a little sugar, mixed with the egg yolks, then folded into beaten egg whites and baked. A simple trick to make both souffle and sauce is to reserve half of the mashed fruit to serve as a coulis.
Preheat the oven to 425 degrees.
Butter 6 individual souffle dishes and sprinkle the insides evenly with 2 tablespoons sugar, turning them so that the sugar coats all of the sides, then tipping out the excess. Set aside.
Beat the egg whites with the salt until they form stiff, glossy peaks. Mash the fruit with a fork or masher; add the remaining sugar and vanilla or almond extract. Reserve half the fruit mixture to serve as a coulis and mix the rest with the yolks.
Stir one third of the egg whites into the fruit mixture, then fold this lightened fruit mixture into the rest of the egg whites. Gently pour into the prepared souffle dishes.
Bake for 40 minutes, or until the souffles have risen and turned golden.
While the souffles are baking, puree the reserved mashed fruit to make a coulis.
The souffles may be served with the fruit coulis and a little creme fraiche or lightly whipped cream, if desired.
Excerpt from THE VEGETARIAN BISTRO, copyright © 1997 by Marlena Spieler.
Reprinted with permission of Chronicle Books.
Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #812 by Bill Webster <thelma@...> on Sep 27, 1997