So apparently I'm on a Huckleberry kick.
Earlier in the week I made Huckleberry Glazed Chicken Wings and they were amazing. I couldn't get enough of them. Now I give you this....Huckleberry Souffle!
I think I shall declare this week "HUCKLEBERRY WEEK". Can that be a thing?
This recipe is surprisingly easy and only requires 5 ingredients! It isn't your traditional souffle but it is incredibly rich and delicious like a traditional souffle. It is perfect for those who are terrified to attempt a souffle (like me!) because timing isn't an issue. It also doesn't deflate like regular souffles. Pretty much you can't mess this dessert up.
The great thing about this recipe is that it is so versatile. Since it only requires egg whites, sugar, cream of tartar, butter and jam, you can make it any flavor you want!
Strawberry, Raspberry, Blueberry, Orange Marmalade, etc....
The options are endless!
All you need is an electric mixer or a very strong arm and you are on your way to a very special dessert. Also, you can use a double boiler or simply place a 2 quart glass bowl on top of a large pot of simmering water (that's what I did) when it comes to cooking the souffle. Instead of buying a double boiler, I like to Macgyver my way through the kitchen. That's how I roll.
-3 Egg Whites
-3 tbsp Granulated White Sugar
-1/4 tsp Cream of Tartar
-3 tbsp Huckleberry Jam (or any other flavor jam)
-1 tbsp Butter
-Whipped Cream (optional)
Start by simmering 1 inch of water in a double boiler over medium to medium-low heat. Butter the top part of the double boiler.
With an electric mixer, beat the egg whites in large bowl until frothy, then add in the cream of tartar and sugar slowly. Continue beating until the egg white are stiff (think meringue-like). Gently fold in the jam.
Spoon the mixture into the buttered top of the double boiler. Cover and cook over the barely simmering water for 1 hour. After an hour, once the souffle is cooked, spoon the souffle into two serving dishes and top with whipped cream (optional).
Recipe Inspired & Adapted from The Fannie Farmer Cookbook