Hello, everybody! The Fresh Pioneer is back and I have a deliciously easy souffle recipe that has an extra dash of summer. I first posted this in December 2014 but it's perfect for our summer berries, so I'm reposting!
But first, some pictures of current happenings.
This is "LuLu" on her baptism day! Lulu is Cassey and Noe's new baby. You might remember them from the post on savory pumpkin rolls! Robert is now six, Franny (our godddaughter) is two, and Lulu is four months. We just love this little family and I love seeing out old babysitter being an amazing mother to her own babies.
I snapped this pic on the way to the baptism. Spring is so pretty around Dayton, Washington.
So, here's the chocolate souffle recipe!You'll need:
1 cup raspberries
5 TBS unsalted butter
6 oz good chocolate
1/2 tsp vanilla
5 large eggs, plus two more egg whites
pinch of salt
1/2 tsp cream of tartar
powdered sugar for dusting
Beat the egg yolks and 3 TBS of sugar on medium speed until thick and fluffy.
Fold the chocolate mixture into the eggs yolks.
Whip the eggs whites into stiff peaks with the pinch of salt and cream of tartar, adding the 3 TBS of sugar near the end. Carefully fold the egg whites and chocolate together.
I know, there's a lot of folding and beating, but not in that order. I think the key to a good souffle is understanding that the beating is serious business. And the folding is serious business. And never the twain shall meet...
Don't overcook. They'll still be edible, but the edges will be harder and crustier. We want light and fluffy.
So, that's my post for this week! I hope everyone is having a wonderful post Memorial Day weekend (only two days, how terrible) as we head into summer. Be sure to drop by my author page at Mary Jane Hathaway, or my other author page at Virginia Carmichael, or my blog at The Things That Last! All my newest book news and musings is there, including anything silly that strikes my fancy!