Project: blueberry soufflé

EN Last week I made soufflés as supposedly a topic for Valentines day but I came in short of time. Instead I came with a quick last minute no-bake cookie recipe, which you can check it here if you haven't already. Anyway! V-day or no V-day, I'm still happily to post and share this recipe with you guys, the blueberry soufflé! It's quite easy to make and mostly it's fresh and delish, enjoy!

NL Vorige week heb ik soufflés gemaakt die eigenlijk voor Valentijnsdag bedoeld was, maar ik kwam alweer in tijdnood en wist maar net op tijd de 'no-bake' koekjes recept te posten. Je kan het hier alles over lezen. De soufflé blogpost ga ik dus vandaag delen met jullie en hopelijk ga je deze maken! Hij is makkelijk te maken en smaakt vooral lekker luchtig! Eet smakelijk.

❝Zweef de cursor voor Nederlandse vertaling!

The Ingredients

Melted butter for coating 2 egg whites 100 gr (fresh or frozen) blue berries 1 tsp. corn flour/maïzena 80 gr granulated sugar + extra for coating

First, make jam

And you can use frozen blueberries!

Congratulations, you have just made jam. And honestly this selfmade version taste so much better than store-bought!

You can use the leftovers compote as a nice spread on toast.

Second, make meringue

If you want you can drop a couple of blueberries in the soufflé-filling.

Top and serve immediately, soufflé always drop quickly once it`s out of the oven sadly.

1. Butter 4 - 6 ramekins with melted butter on the inside and let it chill in the fridge to set. Then brush another layer. Sprinkle with sugar and coat the inside entirely. Place the ramekins on a baking tray. 2. Place the blueberries along with half of the sugar in a pan and bring it to a simmer on medium-low heat. 3. Add the cornflour and 2 teaspoon of water and let it cook for about half hour on low heat. Stir occasionally. It should turn into a nice jammy, thick compote. Weight out 50 gr of it and let it go through a sieve for smooth texture. You can use the remaining compote as spread on toast! Preheat oven to 180°C. 4. Time to make the meringue. Whisk the egg whites until foamy and gradually add the leftover sugars init until it reaches soft peak stage. 5. Fold about ⅓ of the egg white to the compote and mix well until the egg white is dissolved. Add the compote mixture to the rest of the egg white and fold carefully until everything is well combined, fluffy and glossy looking. 6. Scoop the soufflé mixture into the prepared ramekins. Make sure you have a clean edge around the ramekins otherwise the soufflé wont rise! Bake for about 8 minute in the oven, remove and serve straight away.