I’m going over my friend’s house for dinner tonight, she’s making Moroccan Chicken. So I thought I would make us a dessert that’s of completely different origin: a traditional French baked dessert, Clafoutis. Talk about the other end of the spectrum! Clafoutis is a dessert baked in a buttered dish with dark cherries and a thick batter poured over it. But you can also use prunes, blackberries, plumes, or apples. I’m using strawberries since they are in season right now. Continue reading →
My balcony garden last year. Kruz always ready for the camara:)
I only have a small balcony, but that’s not going to keep me from growing some fresh herbs, maybe a topsy turvy hanging tomato vine, and some strawberries! What I’m planting this weekend: Continue reading →
Making Souffles on a Saturday night IS fun! Well, maybe only if you’re me. But I wanted to spend the night in, making a romantic dessert and drinking wine.So how do you totally win over the heart of the one you love??? Make this impressive, taste exploding dessert! Ladies or Gentlemen…..IT IS SO EASY. I don’t know if this dessert is perceived as difficult because of it’s “fluffy french” name or because when served, it looks like it defies gravity. It’s so easy, plus you can modify the flavor to whatever you want!
Butter for greasing the ramekins
2 pck. of strawberries, hulled
2 pck. raspberries
7 tablespoons raw cane sugar
1 tablespoon cornstarch
4 large egg whites
Pre-heat oven to 400°F. Butter 6-cup souffle dishes with a baking spray and then lightly coat with sugar so all sides and bottom are coated.
Puree strawberries and raspberries in a food processor or blender.
With a hand blender or Kitchen Aid mixer, beat egg whites until soft peaks forms. Then add cornstarch and beat for 30 more seconds.
Gradually add 3 tablespoons of cane sugar to egg whites.
Fold HALF of berry puree into egg whites in 3 additions. Transfer to prepared dish. Bake until souffle is puffed and golden, about 18-25 minutes. Serve immediately with Raspberry+Strawberry Sauce.
Raspberry + Strawberry Sauce
1 cup of Creme Fraiche or Plain Kefir
1/4 cup of half & half
1 tsp vanilla extract
half of the raspberry + strawberry puree
4 Tbsp raw cane sugar
With the other HALF of the raspberry + strawberry puree in the blender add the other 4 Tbsp. of cane sugar OR 3 Tbsp of Agave Nectar. Add all other ingredients and blend.
How to serve to your Hunny Bunny:
Take souffle out of the oven. Take a spoon and make an opening in the middle of the souffle. Pour the sauce into the middle until it comes pouring out of the top. Serve with a look of HUGE ACCOMPLISHMENT and ENJOY!!