Sunlight Souffle

 

2 cups ricotta or cottage cheese
6 large eggs, separated and at room temperature
2 teaspoons vanilla extract
1/8 teaspoon almond extract
6 tablespoons unbleached flour
½ teaspoon salt
¼ cup sugar
1 tablespoon grated lemon zest
4 canned (packed in juice) peach halves, rinsed,drained, sliced and patted dry
2 teaspoons fresh lemon juice

 

Preheat oven to 375 degrees. Lightly coat a 1 1/2-quart souffle dish with vegetable oil spray. Place ricotta in a large bowl and add egg yolks, vanilla and almond extract, flour, salt, sugar and lemon zest. Whisk together until fluffy and smooth. (If using cottage cheese, do all of this in a food processor fitted with the steel blade, whipping the cottage cheese for a minute or so by itself first to smooth the curds.) Beat egg whites until they form peaks that don't fall over when whisk or beaters are lifted and there is just a little liquid left in the bowl. Preheat oven to 375 degrees. Fold egg whites into cheese mixture until mostly incorporated. The mixture will not be uniform. There will be little puffs of "cloud" here and there, and this is fine. (It's best not to overfold, because this will deflate the egg whites.) Transfer mixture to prepared dish.
Toss together peach slices and lemon juice, then arrange peaches in a pattern of your own design on top of the souffle. Bake in center of preheated oven 45 minutes or until souffle seems solid when you gently shake dish. Bring to the table and serve immediately.  About 4 servings. If you are serving more people, make two souffles, side by side.

Chocolate Cream Cheese Soufflé

• 2 envelopes unflavored gelatin
• 2 1/4 cups cold water
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 (8 oz) pkg cream cheese
• 3 (1 oz) squares unsweetened chocolate, melted
• 1/2 tsp almond extract
• 1 cup whipping cream, whipped

Soften gelatin in 1 cup water; stir over low heat until dissolved. Add remaining water; remove from heat. Blend in 1 cup sugar and beaten egg yolks; cook, stirring constantly, 5 to 7 minutes over low heat or until thickened. Combine cheese and chocolate, mixing until well blended. Gradually add gelatin, mixing until blended. Stir in extract. Chill until slightly thickened. Beat egg white until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. 

Wrap a 3-inch collar of foil around top of 1 1/2 quart soufflé dish; secure with tape. Pour mixture into dish; chill until firm. Remove collar before serving. Garnish with toasted sliced almonds and additional whipped cream. Make 8-10 servings

Apple Pudding Souffle

Orange Strawberry Souffle   

Assemble the sauce ingredient up to an hour ahead, separate the eggs, and
prepare the berries. Beat the eggs just before baking. Have your guests seated
when you bring this dish to the table.

9 large eggs, separated
9 tablespoons sugar
9 egg yolks
1/4 cup orange juice
3 tablespoons all-purpose flour
6 tablespoons butter
1/2 cup orange juice

2 tablespoons sugar
2 tablespoons butter
2 tablespoons sugar
1/2 cup orange juice
4 cups sliced strawberries

In a large bowl, beat the egg whites until foamy, add 9 tablespoons of sugar and
beat until the whites hold stiff peaks. Do not over beat the eggs. In a separate
bowl, beat together the egg yolks, 1/4 cup of orange juice and flour until well
mixed. Gently fold into the egg whites.

In a 10 to 12-inch oval baking dish melt 6 tablespoons of butter. Add 1/2 cup of
orange juice and 2 tablespoons of sugar, remove from heat when bubbly. Gently
slide large spoonfuls of egg mixture into the hot sauce. Bake in a 350-degree
oven for 13 to 15 minutes, until the center jiggles only slightly. In a 10 to
12-inch frying pan, melt 2 tablespoons of butter. Stir in 2 tablespoons of
sugar and 1/2 cup orange juice. When bubbling stir in the sliced strawberries.
Just warm, do not cook. Serves 6.

Chestnut Souffle...

1 tablespoon unsalted butter, plus additional melted for souffle dishes
5 tablespoons sugar, plus additional for dusting souffle dishes
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
4 large egg yolks
3/4 cup unsweetened chestnut puree
2 tablespoons brandy
1 teaspoon pure vanilla extract
5 large egg whites
Pinch salt
Brandy Custard Sauce, recipe follows

Preheat oven to 375 degrees F.

Butter 8 to 10 (4-ounce) souffle dishes with a pastry brush and dust lightly with sugar. Bring 3/4 cup milk to a boil in a medium saucepan.

Meanwhile, whisk 3 tablespoons sugar, flour, cornstarch, and 1/4 cup milk in a medium bowl to combine. Slowly whisk in the hot milk, and return mixture to the saucepan. Bring to a boil and cook for 1 to 2 minutes. Remove from heat and add the egg yolks, 1 at a time, whisking thoroughly after each addition. Add the chestnut puree, brandy, and vanilla and 1 tablespoon butter; stir well to combine.

In a large bowl, whisk the egg whites until they form soft peaks. Add a pinch of salt and remaining 2 tablespoons sugar; continue whisking until stiff peaks form. Whisk 1/3 of the whites into the chestnut mixture, then fold in remaining whites. Divide mixture between souffle dishes. Run your thumb along the inside edge of each dish to remove any spilled batter. Transfer to oven and bake for 10 to 12 minutes (8 minutes if using a convection oven). Remove from oven. Just before serving, poke a hole in the top of each souffle and pour in 2 tablespoons Brandy Custard Sauce. Serve immediately.

Brandy Custard Sauce:
1 cup milk
2 cups heavy cream
3/4 cup sugar
1 1/2-inch piece vanilla bean, split and scraped
6 large egg yolks
3 tablespoons brandy

In a heavy-bottomed medium saucepan, scald milk, cream, 6 tablespoons sugar, and vanilla bean over medium heat. Meanwhile, whisk together 6 tablespoons of sugar and egg yolks. Temper egg yolks by adding about 1/3 of the milk mixture to the yolks, whisking constantly. Combine the egg mixture with remaining milk in saucepan and continue whisking until thickened over low heat. The custard sauce is done when it coats the back of a spoon. Cool to room temperature, and add brandy.

Yield: about 3 cups

Chocolate Souffles...
Recipe courtesy Gourmet Magazine

	Yield: 6 servings

1/4 cup sugar plus additional for coating ramekins
8 ounces fine-quality bittersweet chocolate (not unsweetened)
6 tablespoons (1/4 stick) unsalted butter
2 tablespoons heavy cream
4 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar

Accompaniment: creamy caramel sauce

Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.

Finely chop chocolate. In a small saucepan melt butter over low heat. Add cream and bring just to a boil. Remove pan from heat and add chocolate, stirring until smooth. Transfer mixture to a large bowl and stir in yolks.

In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks. Gradually add 1/4 cup sugar, beating until just combined. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.

Divide souffle mixture among ramekins and smooth tops with a knife. Run tip of knife around edges of souffles to aid raising. Souffles may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.

Preheat oven to 375 degrees F.

Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes. Top souffles with sauce and serve immediately.

Creamy Caramel Sauce:
1/4 cup sugar
1/4 cup water
6 tablespoons light corn syrup
1/2 cup heavy cream
1/2 teaspoon vanilla

In a heavy-bottomed saucepan, simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved. Boil mixture, without stirring, until a golden caramel. Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute. Cool sauce at room temperature (sauce will thicken as it cools). Sauce keeps, covered and chilled, 3 weeks. Bring sauce to room temperature before serving.

Yield: 3/4 cup

Raspberry Souffle
 

 

1 tablespoon unsalted butter plus more for greasing
3/4 cup granulated sugar plus more for dusting mold
1 pint pureed raspberries
4 eggs, separated
Pinch cream of tartar
Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides and will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
To make the fruit puree base, heat the raspberry puree, 3/4 cup sugar and butter in a saucepan and place over medium heat. Cook for 10 minutes to dissolve the sugar. Remove from heat, cool slightly, then strain to remove the raspberry seeds. Whisk in the egg yolks 1 at a time.

In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the raspberry mixture to lighten it. Then gently fold in the rest. Spoon into the prepared ramekins or souffle dish and place on a cookie sheet. Bake on the middle rack for
about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
Take care not to over bake. Dust with powdered sugar before serving

Sweet Carrot Souffle`

2 lbs. peeled carrots, cut in half
¾ cup sugar
2 tbsps. flour
1½ tsps. baking powder
1½ tsps. vanilla
3 large eggs at room temperature
¼ cup butter, softened

1½ tbsps. sugar
whipped cream

Cover carrots with water and bring to a boil. Reduce heat to medium. Cook 30 minutes until very tender
and drain. Preheat oven to 350°. Puree carrots in food processor with the ¾ cup sugar, flour, baking
powder and vanilla. Add eggs, one at a time, pulsing after each addition. Add butter. Mix well. Lightly
grease 1½ quart souffle dish. Coat bottom and sides with the 1½ tbsps. of sugar. Add carrot mixture and
bake for 45 minutes, until center is set. Serve with whipped cream.

Cocoa Soufflé


4 servings

3 tablespoons unsweetened cocoa
1/2 cup sugar
1 tablespoon cornstarch
1/2 tablespoon instant coffee granules
1/2 cup skim milk
2 egg whites
1/4 tablespoon cream of tartar
1 teaspoon vanilla


Heat oven to 350°. Coat four 6-ounce souffle dishes with nonstick
spray. Sprinkle sides and bottom of dishes with 2 tablespoons sugar.
In a saucepan, combine cocoa, 2 tablespoons sugar, cornstarch and
coffee granules. Add milk. Cook and stir over medium heat until
mixture comes to a boil (it will be very thick). Cook and stir for 1
minute more. Cool to room temperature. In a bowl, beat egg whites
until foamy. Beat in cream of tartar. Slowly beat in remaining sugar
until stiff peaks form. Stir vanilla into chocolate mixture; fold in
egg white mixture. Divide batter between dishes. Place dishes in a
large baking pan. Set pan in oven. Add hot water to large pan to a
depth of 1 inch. Bake until soufflés are puffed and tops feel firm
when lightly touched, about 25 minutes. Serve immediately. Makes: 4
soufflés.