Souffles are a perfect spring time dessert, they're light and bright and a perfect way to use the first produce of the season. Even better, this one is made with jam as a base and you can easily substitute any jam to make these different overtime. Serve them with chilled creme anglaise.
Makes 4 Souffles
You'll need 4 ramekins
For the souffle recipe:
- 170 grams rhubarb strawberry jam
- Juice from a 1/4 lemon
- 150 grams of egg whites (from 5 eggs)
- pinch of salt
- 20 grams of powdered sugar
- butter for ramekins
- some sugar for ramekins
Butter each ramekin and dust them with sugar. Chill until they're ready to be filled.
Combine the jam and lemon juice in a pot and heat, stirring constantly, until the jam is liquified. Set aside.
Make a meringue by combining egg whites and salt in your stand mixer fitted with whisk attachment. Once whites are frothy, add the powdered sugar little by little and whip until stiff peaks.
Place a little of the meringue with the warm jam and mix to combine, then fold into remaining meringue carefully.
Pour the souffle batter into ramekins and bake at 400F for 8 to 10 minutes.
Sprinkle with powdered sugar and serve immediately with creme anglaise.
For the Creme Anglaise recipe:
- 230 grams of milk
- 230 grams of heavy cream
- 4 egg yolks
- 75 grams of sugar
- 1/4 vanilla bean, scraped
- pinch of salt
Heat the milk, heavy cream, half the sugar and the vanilla bean in a saucepan until almost boiling.
In the meantime, combine the yolks, remaining sugar and pinch of salt and whisk together until light and creamy.
Add a ladle of the hot milk to the yolk mixture while whisking constantly, then add the egg mixture back to the remaining milk in saucepan.
Cook, stirring constantly, until the creme anglaise has thickened. It should coat the back of a spoon without being runny. Strain and chill.