Try this Little Fruit Souffles recipe, or contribute your own.

Still searching for what to cook ?

Name: Little Fruit Souffles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 c Fresh fruit of choice; or a; 6 tb Sugar; (up to 8); 6 Eggs separated; Creme fraiche or whipped; 1/2 ts Vanilla extract; or 1/4; 1 pn Salt

Find the most delicious recipes here

INGREDIENTS

2 c Fresh fruit of choice; or a
6 tb Sugar; (up to 8)
6 Eggs ; separated
Creme fraiche or whipped
1/2 ts Vanilla extract; or 1/4
1 pn Salt

INSTRUCTIONS

Areas famous for their fruits give their names to many souffles: Wild strawberries make a simple Souffle Plougastel, bananas become a Souffle Antillais, and peaches a souffle Rouissillonnais. Cherries, apricots, ripe pears -- are all luscious made into souffles. No matter which fruit you use, it is simply crushed with a little sugar, mixed with the egg yolks, then folded into beaten egg whites and baked. A simple trick to make both souffle and sauce is to reserve half of the mashed fruit to serve as a coulis. Preheat the oven to 425 degrees. Butter 6 individual souffle dishes and sprinkle the insides evenly with 2 tablespoons sugar, turning them so that the sugar coats all of the sides, then tipping out the excess. Set aside. Beat the egg whites with the salt until they form stiff, glossy peaks. Mash the fruit with a fork or masher; add the remaining sugar and vanilla or almond extract. Reserve half the fruit mixture to serve as a coulis and mix the rest with the yolks. Stir one third of the egg whites into the fruit mixture, then fold this lightened fruit mixture into the rest of the egg whites. Gently pour into the prepared souffle dishes. Bake for 40 minutes, or until the souffles have risen and turned golden. While the souffles are baking, puree the reserved mashed fruit to make a coulis. The souffles may be served with the fruit coulis and a little creme fraiche or lightly whipped cream, if desired. Excerpt from THE VEGETARIAN BISTRO, copyright ? 1997 by Marlena Spieler. Reprinted with permission of Chronicle Books. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #812 by Bill Webster on Sep 27, 1997

NOTES

Alert editor

Little Fruit Souffles

2 c Fresh fruit of choice; or a
6 tb Sugar; (up to 8)
6 Eggs separated
 Creme fraiche or whipped
1/2 ts Vanilla extract; or 1/4
1 pn Salt

Areas famous for their fruits give their names to many souffles: Wild  strawberries make a simple Souffle Plougastel, bananas become a Souffle  Antillais, and peaches a souffle Rouissillonnais.    Cherries, apricots, ripe pears -- are all luscious made into souffles. No  matter which fruit you use, it is simply crushed with a little sugar, mixed  with the egg yolks, then folded into beaten egg whites and baked. A simple  trick to make both souffle and sauce is to reserve half of the mashed fruit  to serve as a coulis.    Preheat the oven to 425 degrees.    Butter 6 individual souffle dishes and sprinkle the insides evenly with 2  tablespoons sugar, turning them so that the sugar coats all of the sides,  then tipping out the excess. Set aside.    Beat the egg whites with the salt until they form stiff, glossy peaks. Mash  the fruit with a fork or masher; add the remaining sugar and vanilla or  almond extract. Reserve half the fruit mixture to serve as a coulis and mix  the rest with the yolks.    Stir one third of the egg whites into the fruit mixture, then fold this  lightened fruit mixture into the rest of the egg whites. Gently pour into  the prepared souffle dishes.    Bake for 40 minutes, or until the souffles have risen and turned golden.  While the souffles are baking, puree the reserved mashed fruit to make a  coulis.    The souffles may be served with the fruit coulis and a little creme fraiche  or lightly whipped cream, if desired.    Excerpt from THE VEGETARIAN BISTRO, copyright ? 1997 by Marlena Spieler.  Reprinted with permission of Chronicle Books.    Formatted for you by: Bill Webster  Posted to MC-Recipe Digest V1 #812 by Bill Webster <thelma@pipeline.com> on  Sep 27, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (250g)
Recipe Makes: 6 Servings

Calories: 358
Calories from Fat: 224 (63%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 3.4g
Cholesterol 1057.5mg		325 %
Sodium 350.1mg		12 %
Potassium 336.7mg		9 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 358

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe