Fruit Souffle Recipe - Dessert Time

Serves 6

soft butter
12 oz. chopped rhubarb (or other chopped fruit; add less sugar for sweeter fruit, to taste)
1 Tbsp. water
7 Tbsp. sugar, divided
1/2 tsp. cardamom
1 Tbsp. cornstarch
4 large egg whites
1 c. heavy whipping cream

Preheat oven to 400 degrees F. Butter a 6-cup souffle dish (or 10 4-oz. ramekins, 6 6-oz. ramekins, etc.)

In a large saucepan, heat rhubarb, water, 3 Tbsp. sugar, and cardamom over medium heat. Bring to a boil, turn heat to low, and simmer until rhubarb is soft, about 10 minutes. Add cornstarch and cook until very thick, 3-4 minutes. Cool a bit, then puree in a blender. Transfer puree to a medium bowl.

Beat egg whites to soft peaks. Add 3 Tbsp. of sugar and continue beating to stiff peaks. Stir 1/3 of egg whites into rhubarb puree to lighten it, then fold the puree mixture into the egg whites. Pour batter into prepared souffle dish and bake for 15-17 minutes, or until souffle is puffy and browned on top.

While souffle bakes, whip cream with remaining 1 Tbsp. of sugar to soft peaks. Serve souffle immediately out of the oven with whipped cream.

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8 medium apples (about 3 pounds) washed, 
quartered and cored –
1 cup water
1/4 tsp salt
1 1/2 cups sugar
Juice of 1 lemon (about 1/4 cup + 1 tbl.

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Here:


1 large egg and 1 egg white
1/4 cup of warmed milk
1/4 cup of flour
1 pinch of salt
2 teaspoons of honey
1 dash of vanilla extract
1 tablespoon of butter
Soft fruits Honey

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⅔ cup sugar

3 egg yolks
3 tablespoons flour
2 cups milk (skim, 1%, 2% or whole)
¼ teaspoon salt
1½ teaspoons vanilla extract (use vanilla bean paste if feeling extravagant)
2 tablespoons butter
2 medium bananas

1 recipe of shortbread or vanilla wafers; 

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