... and some of these?
You've got to try Strawberry Rhubarb Souffle!
Though souffle always sounds intimidating, this recipe is quite easy, and pretty foolproof. I substituted blackberry syrup for the creme de cassis and the taste was wonderful!
Strawberry Rhubarb Souffle
2 cups finely diced fresh rhubarb
1 pint fresh strawberries, hulled
1/3 cup creme de cassis
2 tablespoons fruit-only strawberry jam
Vegetable oil and sugar for souffle dish
6 egg whites, at room temperature
Combine the rhubarb, strawberries, creme de cassis and jam in a small, heavy bottomed saucepan. Bring to a boil over medium heat and simmer, stirring frequently, for 20 minutes or until the mixture has reduced and thickened. Puree the mixture in a blender or food processor fitted with a steel balde and refrigerate until chilled, about 1 hour.
Preheat the oven to 400 degrees. Oil a 2-quart souffle dish and coat the interior with sugar, shaking over the sink to remove any excess.
Place the egg whites in a copper bowl (or use a pinch of cream of tartar if you are using a stainless steel or glass bowl) and start beating at medium speed until light and frothy. Raise the speed to high and beat the egg whites until stiff peaks form.
Beat one third of the egg whites into the fruit mixture to lighten it and then gently fold in the remaining egg whites. Pour into the souffle dish and place in the center of the oven.
Immediately turn the heat down to 375 degrees adn bake for 25 to 35 minutes. The souffle will have puffed, and the top will be brown. Serve immediately.
Note: Baking time varies depending on your personal souffle preference. If you like souffles soft, take it out sooner. If you like them firm, leave it in longer.
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