Recipe: White Chocolate Souffle With Blueberry Whiskey Compote
This week we are happy to announce we are being joined by new recipe contributor Audrey Leary, who herself just welcomed her first child a few days ago. Fortunately, the Blackberry River Baking Company co-owner (along with her husband) and French Culinary Institute-trained pastry chef delivered this recipe before she did her baby.
My wedding anniversary is the day after my birthday, so we’ll usually go out to eat one night and I’ll make us something fancy the next. This year we had a fabulous dinner at Arethusa al Tavolo for my birthday and the following evening I made us duck for dinner and this for dessert. I’m a big white chocolate fan, and I always love the drama (and surprising ease) of a soufflé. Blueberries are starting to come in locally, and we have a great Berkshire Mountain Distillers whiskey that’s way too good to cook with, but for a special occasion, so good. The whiskey brings out the sweetness in the blueberries and the soufflé is just subtle enough to really let the compote shine.
You can also make the base of the soufflés ahead of time and then bake them off just before serving for a show-stopping dinner party ender.
White Chocolate Soufflé with Blueberry Whiskey Compote
(Recipe adapted from epicurean.com)
Makes 4 large or 6-8 medium soufflés
3 ounces white chocolate, chopped
4 eggs, separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla extract
1 pint blueberries
1/2 cup sugar
1 tablespoon vanilla bean paste (or one vanilla bean)
About 1/2 cup of whiskey
For the soufflé:
Preheat the oven to 400°F. Butter 4 individual soufflé dishes, about 8 ounces each. Lightly dust the bottom and sides of the dishes with sugar. Melt the chocolate over barely simmering water; set aside to cool.
In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff, glossy peaks form. In a medium bowl, beat the egg yolks until thick and pale in color. Beat in the remaining 4 tablespoons sugar. Stir in the vanilla and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it; fold this mixture into the remaining egg whites.
Spoon the soufflé mixture into the prepared dishes. Bake for 10-12 minutes or until set and golden brown; if in doubt, give them an extra minute or two.
For the blueberry compote:
Combine all ingredients in a small saucepan and simmer on low heat until the bite has gone out of the whiskey and the sugar has dissolved; use a wooden spoon to stir and mash the blueberries. Use a spoon to make an indentation in the soufflés and pour in the compote. Enjoy!