Individual souffles flavored with St-Germain, the delicious liqueur made from elderflower blossoms, served with fresh strawberry sauce. Welcome Summer!
I love to make these mini-souffles; they are quick to prepare, and the flavorings can change with the seasons. Right now, I like St-Germain, for its bouquet of subtle notes: cherry, pear, peach? None of the above? And a puree of fresh strawberries accents this mysterious flavor perfectly.
2 T unsalted butter
3 T flour
1/4 cup sugar
1/4 cup milk
3 tsp St-Germain
3 egg whites
2 egg yolks
- Heat oven to 400F
- Prepare 4 to 6 small ramekins or 3 large ramekins by buttering with unsalted butter, then coating the inside with sugar. Place these on a baking sheet or jelly roll pan.
- Chop 4 oz. fresh strawberries finely with 2 T sugar, refrigerate until ready to use
1. Make the base: In a heavy-bottomed saucepan, combine the butter, flour, sugar, and milk. Whisk together, then turn the heat on low.
Continue whisking until the mixture thickens to a heavy sauce, like wallpaper paste. Remove from heat, whisking for a minute more to cool.
2. Whisk St-Germain into the finished, cooled base.
3. Beat the egg whites to stiff peaks. Then, using a rubber spatula, fold the whites into the base. Start by putting one dollop into the base and combining. This lightens the mixture, and makes it easier to fold the rest in. Proceed to fold all the whites in.
4. Distribute the mix to the prepared molds, filling 3/4 full.
Put the pan containing the molds into the preheated oven, then turn the heat down to 380F. Bake for 30 minutes or until well puffed and dark gold in color.
5. Remove from oven and serve Immediately. The souffles will start to fall within a couple of minutes, so be prepared. Put a small dish of the sweetened strawberry puree with each to pour over the top.