Berries and cream soufflé

Berries and cream soufflé

Prepare Creme Anglaise

Heat 2-3 minutes until begins to steam:

1 c milk

1 c heavy cream

1/4 honey

1/2 vanilla bean, slit down the middle

Remove from heat.

Whisk together well:

4 egg yolks

1/4 c honey 

A pinch of salt

Ladle a scoop of milk mixture into egg yolk mixture while whisking.  When well-mixed, pour tempered mixture into remaining milk mixture while whisking.  Return to heat, whisking continuously to prevent cooking on the bottom, until mixture coats the back of a spoon.

Pour the mixture through a strainer into a bowl sitting in an ice bath.  Continue to whisk about 5 minutes, until cool.

Prepare berry puree

1 c strawberries (I used raspberries)

1/3 c honey

1 t lemon juice

Mix these ingredients in a small saucepan.  Heat for about 5 minutes, stirring occasionally.  Press through a sieve and discard the pulp.

Coat the bottoms and sides of 6 ramekins with butter then sugar.

Souffle

Whip to firm peaks:

4 egg whites

1/4 t cream of tartar

A pinch of salt

Add 1/3 c sugar gradually, while whipping.

Fold in berry puree.

Fill ramekins and level tops with a butter knife.  Run a clean thumb around the inside edge of each ramekin to allow the souffles to rise properly.  Bake at 400 10-12 minutes until tops are light brown.

Serve topped with Creme Anglaise.