Again, the exciting food blog event "Is My Blog Burning?" has made me stretch my limits. And I love that. The host this month is Kitchen Chick, who has a lovely blog. The super cool theme - "Has My Blog Fallen?" I'm proud to say that no, it has not! I made my very first soufflé and it worked out perfectly! I'm so excited, can you tell?
My first thought was to go very basic, and make either a cheese or a chocolate soufflé. Then I thought a bit further, and realised I wanted to try something a bit more unique. I leafed through one of my basic cookbooks - Bonniers Kokbok, which was incidentally entirely re-written a few years ago, I heartily recommend it - and came across a basic recipe with many variations. And one variation was cloudberries. Perfect!
Cloudberries are hard to come by. They only grow way up north. In Sweden, there's a lot of "north" so there's a decent amount of cloudberries - but I've never seen any fresh for sale. You either buy them frozen, or in jam-form. You can read up on cloudberries here, and here. They are delicious, and if you get a chance to try some - go for it! They worked very well in the soufflé, and paired perfectly with the subtle vanilla, which I added just because I had so much of it. As you can see here, in a pic straight from the oven, they rose SO well. I'm really happy about that! This recipe made a bit more than I needed - I got four large-ish ramekins (As you can see in the picture, very cute heart-shaped ones from Le Creuset) and two smaller ones.
Cloudberry Vanilla Soufflé
6 small ramekins
40 g butter
40 g flour
200 ml milk
1 vanilla bean
4 egg yolks
40 ml cloudberry liquer, Lakka
200 g cloudberries, thawed
5 egg whites
3 tbsps sugar
1 tsp lemon juice
butter and sugar for the ramekins
Start by buttering and sugaring your ramekins, all the way to the top. Place in freezer. Score the vanilla bean and scrape out the seeds into the milk. Add bean, bring to a boil. Cover with a lid, remove from heat and let infuse for ten minutes. After that, discard bean.
Melt the butter in a small saucepan. Whisk in the flour, and let it cook for a minute. Add the milk, whisking vigourously for two minutes until it all comes together and easily slips from the saucepan. Let cool for a little while, then add the egg yolks, one at a time. Whisk, whisk, whisk. Transfer into a bowl. Add the Lakka, and the cloudberries. Mix well, and set aside.
Beat the egg whites with the sugar and lemon juice. I used my Kitchen-Aid but a fairly low setting as everyone warned me against beating them too much or too fast. I went slowly, until I had a thick, creamy mass that passed the "invert bowl over head"-trick. I figured that was enough. And it was, apparently. Beat in a third of the egg whites with the soufflé mix, and then carefully fold in the rest. Divide between the ramekins, and place in fridge for up to 3 hours.
When ready to eat, preheat oven to 200 degrees C. Bake soufflés for 12-15 minutes. Take out, immediately dust with powdered sugar and serve. I added some cloudberry coulis on the side - just cloudberries cooked for a couple of minutes with a couple of tablespoons of sugar. Serve with more Lakka if you have it!
Tagged with: IMBB # 20 + Souffle
17 comments:
Gorgeous! Congratulations on your first successful souffle.
I too love cloudberries. I had them fresh in Helsinki once, but that was the only time. The preserves or jam are pretty tasty though.
Just the name "cloudberry" sounds so wonderful and mysterious...I have never seen them or the liqueur, but perhaps I could find some jam at a gourmet store.
beautiful, Anne!
I thought coudberries were made up. They sound so outer-wordly. Heavenly in fact.
Lovely!
I ADORE cloudberry jam. I always smuggle a few jars home everytime we visit Oslo.
Thanks Anne for your visit on my new blog! I too saw the invitation for this IMBB but I simply didn´t dare. Soufflé - nah. But maybe it tastes good even if it collapses? Cloudberry sounds sooooo good.
By the way, I saw a Margrethe bowl on your wishing list. I bought one at Duka (but now they are called inspirera) in Södertälje yesterday, maybe they are selling out the summer colours? Check it out!
Kristina - ooh, thank you! There's an Inspirera, I think, in Solna. Should go there! Ideally, I want the stainless steel one, or the red - but I'm not *that* picky. Were they discounted?
Beautiful soufflé, Anne. I also hadn't heard of these poetic sounding berries. I'll keep my eyes open for the jam or the liqueur. It's my first visit to your blog and I'm happy to be discovering it.
Anne, cloudberries sound great. I must go search for some and that heart souffle is so pretty esp with the passionfruit on the side.
So beautiful and so perfectly Swedish. Im sure it was a dream to eat...the picture certainly has me swooning...
I'd love to taste this!
Paz
Brett - welcome! :)
Boo - it's actually more cloudberries on the side, no passionfruit :)
All the rest of you - thank you so much for your kind comments. :)
Anne, wonderful first time souffle. I now need to find some cloudberries! Never having tatsted them I can hardly wait to try them. I am on a quest to duplicate your recipe! Beautiful!
Anne, no red ones or stainless ones I´m afraid. I bought a small yellow one, then there were 4L in cerise and lime green. Yessss, discounted. My bowl cost 109 compared to 139.
Hmmm, seems to me it´s a good idea to include some cloudberry chocolate candy in my BBM package. Fjällkonfekt you know.
Thanks Kristina, I might go and look for one anyway. Color isn't *that* important :) And yes, cloudberries certainly seem very exotic! :)
hei anne, I am still enjoying the wonderful cloudberry jam you brought me when you stayed over for the foodblogger gathering in henley... it is a most wonderful jam!
I had Cloudberry Liquor for the very first time during my visit to St. Johns, Newfoundland, Canada. Yummy! I live in San Diego, California and I'm trying to figure out to purchase some Lakka for myself. Do you have any leads?
Thank you,
Debbie Blad Molina
jmolina2@san.rr.com
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