I don’t believe in “should haves.” I hate the idea of looking back on big decisions and wishing I’d made them differently.
I like to think everything I’ve done, every choice I’ve made has led me here, to this version of myself, to this blog, to this life with you – my readers, my family, my friends, my boyfriend.
But there is one exception.
The White Barn Inn.
When I was looking for internships between my first and second year of culinary school, I interviewed at The White Barn Inn in Maine.
The kitchen was perfect, the people friendly, the pastries challenging, and the establishment well respected.
I worked the dessert station during a night of service. As my partner plated, I fired berry soufflés, quenelle’ed ice creams, warmed sauces, ate caramels, and felt at home.
It was the place, the perfect fit but stupidly, I didn’t choose it.
I chose a guy over a career, macaron madness over berry soufflé bliss.
Sometimes I think of what that summer would have looked like had I picked differently, what life would have looked like, but I dare not dwell too long in the past.
However, I couldn’t leave the soufflés behind. Light, airy, nice and berry, impressive but easy, they are everything a summer dessert should be even they remind me of a should have.
Here’s my recipe:
Is there anything better than a bowl of berries?
Place frozen berries, 1/2 cup of sugar, lemon juice, and almond extract in a sauce pan over medium flame.
Cook until berries bubble and start to break down. Carefully transfer berries to the blender and blend until smooth.
Pass berries through a fine mesh sieve back into the pot you cooked them in.
Bring berries to a boil and add cornstarch slurry (cornstarch + water). Whisk in. Cook for another 2 – 3 minutes. Remove from heat and cool completely.
With a hand mixer beat eggs until frothy. Turn the speed up to high and stream in other 1/2 cup of sugar. Beat until thick and glossy.
Fold the cooled berry mixture into the egg whites, carefully.
Pretty pink! I don’t mind some swirls, I think they make each soufflé unique!
Butter ramekins and coat with granulated sugar. Tap out extra sugar. Fill to the top with soufflé batter. Smooth tops.
Place in a preheated 390°F oven. Bake for 12 minutes until puffed and the top is set.
Freakin’ A, look at that color!
Dust with powdered sugar. EAT.
Should Have Soufflés
1 cup of sugar, divided in half, plus additional for ramekins
2 cups of frozen blueberries
1 cup of frozen raspberries
1 teaspoon of almond extract
juice of 1/2 lemon
1 tablespoon of cornstarch
1 tablespoon of water
3 egg whites
Butter four small ramekins. Coat them with granulated sugar and tap out excess.
Place fruit, 1/2 cup of sugar, almond extract, and lemon juice in a sauce pot and cook over medium heat until the berries begin to break down.
Transfer the fruit to a blender and blend until smooth. Pass the fruit through a fine mesh sieve and place back in the pot you cooked it in. Turn on the heat, and let the berries boil. Whisk the cornstarch and water together. Add to the berries. Cook for 2 – 3 minutes and then remove from heat. Set aside and let cool completely.
Preheat the oven to 390°F.
In a separate bowl, beat egg whites until frothy. Add sugar and beat on high speed until glossy and thick.
Fold the cooled berry mixture into the egg whites.
Scoop the batter into the prepared ramekins, filling all the way to the top. Smooth the tops and make sure there is no batter on the sides of the ramekins.
Bake for 10 – 12 minutes until puffed and the tops are set.
Dust with powdered sugar and eat immediately!