These adorable red berry soufflés with a vibrant color make a subtle and elegant dessert, both lactose and gluten free.
Remember, a few weeks ago I published a special article on the blog – My life as a foodie in Chicago: we’re getting married! Big announcement for me and I was really happy to share it with you. I now want to thank you all from the bottom of my heart for your very nice words after reading the article. I feel truly blessed by all your lovely comments and advice based on your own experience to help me prepare this beautiful day in June. In the article, I shared with you how all this happened, from our little love story in Sweden until we finally took it to the US, with many lovely adventures on the way.
As you know, we are doing the wedding in two steps, and the first part started in Sweden last year with a small civil ceremony with a group of close friends, while the big wedding festivities will happen in France in June of this year with our families and friends. The final countdown has started and from now, there are two months left to go to the wedding and still so many things to prepare, but it’s all fun and excitement! Two weddings is also twice as much fun!
Indeed, everything started last year by a beautiful day of late Spring when I got kidnapped by my girl friends from Sweden for a surprise bachelorette party, a few days before the civil ceremony. Believe it or not, but it had never come to my mind that I would have a bachelorette party at the time, having in mind that the big wedding would be in 2017. So the surprise was complete and I really had an amazing day. Indeed, my girl friends know me very well and had planned the entire day around foodie events (you can discover them all in my article).
Among them, one big challenge was to prepare a red berry soufflé recipe with the ingredients and proportions only; no recipe instructions to help me. I loved the idea immediately, although at this point I felt a little bit scared as soufflés are always so tricky to prepare. You want them to rise beautifully and not going down to fast after the baking time. In the past I had made some cheese soufflés long time ago, chocolate soufflés as well once maybe, but I would never have thought of a berry soufflé. The idea came from a friend of us who actually happen to be a real chef in Sweden and helped me prepare for Master Chef France a few years ago when I got chosen to run the competition.
His recipe didn’t come as a complete surprise, as he is Swedish and Swedes are obsessed with berry recipes (which I personally love!), and kind of have a French/Belgian background and also works in a French restaurant in Stockholm, which explains the soufflés. I love the idea of fusion cuisine, adding a little Swedish twist to a classic French recipe. Well, as you know already if you read my episode “we’re getting married”, I felt the first attempt of the recipe at the bachelorette party but did try again straight away and did much better at the second attempt, although the final result was still far away from the stunning berry soufflé picture my chef friend sent me.
One of my girlfriends made me promise to publish the recipe of these delicious red berry soufflés on the blog with you guys. This was another challenge indeed, in terms of photography mainly. This soufflé is indeed quite easy to prepare, the only tricky part being whisking the eggs until stiff peaks form (a very classic technique I am sure you master anyway). The rest is super easy and I really recommend you try it, as it always impresses the guests and it’s the perfect subtle and elegant dessert to serve as a final touch of a dinner with friends. It’s light, fresh, sweet but not to sweet, just perfect. Plus it’s also naturally gluten and lactose free.
This time, when making the recipe again for the blog in my home in Chicago, I was super happy with the result as my berry soufflés rose beautifully over the ramequins. However, I did the mistake of waiting too long again before grabbing my camera, and the beautiful high shape had almost completely disappeared when I was ready for the photo shooting – shame on me! Do not worry, the dessert was still amazing in taste and texture so I am happy to share it with you anyway. If anyone has advice in food photography to help me make the perfect soufflé shot next time, please let me know. I am always here to learn. One last thing before I go: top your soufflés with berries and fresh mint for extra taste, and serve with a glass of sparkling wine!
- 2 cups (250g) fresh berries*
- 1 tbsp potato startch
- 1½ tbsp lemon juice
- 1 vanilla pod
- 3 egg whites
- ¼ cup (50g) sugar
- 1 tbsp lemon juice
- 2 tbsp rum or Grand Marnier
- Preheat the oven to 340 F (170 C).
- In a food processor, mix the berries until smooth.
- Transfer into a small saucepan and simmer together with potato starch, lemon juice, and the vanilla pod until it thickens a little bit, stirring constantly, about 3 minutes. Add the rum in the end, and stir well.
- Grease 4 ramequins and sprinkle with sugar on all sides.
- With an electric whisk the egg whites until stiff peaks form, adding sugar little by little, and in the end the lemon juice. Beat until firm meringue.
- Incorporate half of the meringue into the berry and stir carefully. Add the remaining half and stir until completely incorporated.
- Pour into the ramequins, flatten the top, and press a finger around the top inside of the ramequin to help the soufflé to rise.
- Bake for 9-12 minutes, or until the top part of the soufflé rises outside of the ramequin. Remove, sprinkle with icing sugar and serve immediately.