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Berry Souffles
If you’re like me and store your excess egg whites in the freezer without knowing how many are in the bag, I picked up a great tip from Stephanie Alexander. An average egg has about 2 tablespoons of whites.
To prepare ahead, you can pre-whisk your whites and sugar and leave aside at room temperature for a few hours. Just give it another whisk before you fold through the jam.
If you’re cooking for more than 3 it’s probably better to make the recipe twice rather than doing one larger batch. Makes for easier whisking.
Serves: 3
takes: 15 minutes
1 tablespoon butter or vegetable oil
4 egg whites
1/3 cup caster sugar
1/3 – 1/2 cup berry jam
semi whipped cream, to serve.
1. Preheat your oven to 200C (400F).
2. Grease 3 x 1 cup ramekins or teacups with the butter or oil and place to one side.
3. In a clean dry bowl place the egg whites and a pinch of salt. Whisk using your muscles or a stand mixer until the mixture looks like soft marshmallow. Gradually whisk in sugar a little at a time until it is all incorporated and the mixture is smooth and glossy.
4. Fold through 1/3C jam then taste. Adding more jam if you think it needs more sweetness and/or colour. Divide mixture between the prepared dishes then use a knife to level them off. You’ll have some left over but better to have each dish full than have stingy souffles.
5. Prepare your guests for dessert. Bake souffles for 8 minutes then reduce the heat and bake for another 5 minutes until souffles are risen and lightly golden on top.
6. Serve immediately with cream passed separately.
Variations
healthier – skip the souffles and serve fresh berries with whipped cream instead.
paleo (grain, legume & dairy-free) – serve berries + coconut cream.
Waste Avoidance Strategy
butter – will keep in the fridge for months.
vegetable oil, sugar – pantry.
egg whites – freeze in a ziplock bag.
berry jam – pantry or fridge.
cream – freezes well.
Add to my Old Favourite Recipes
We have been making a lot of jam lately and skimming off the foam. I think that the foam, which tastes great and is actually just jam with air bubbles, would be great in this dessert. I’m going to try it this weekend!
ooh yum Duifje!
I love the idea of jam foam 🙂