This post has WAY too much inspiration all wrapped into one sweet little souffle’! For my last two posts, I shared pictures of my trip home to Michigan. If you missed the Michigan pictures, you can enjoy them in my Herbed Grilled Cheesy Happiness Sandwich, and more pictures in my No-Bake Booze Berry Cheesecake. Hubby and I had a wonderful time with family and friends! We were pretty tired after our busy trip, so I took last week off from my blog. Now that I am refreshed…..I thank the Tart Cherry Souffle’ for that…..I mean seriously….YUM!!!
The first inspiration was the tart cherry addition. In my hometown, my Aunt’s family owns an apple barn. Growing up with an apple barn just down the road pretty much rocked! The never ending supply of cider, and amazing homemade cake blueberry doughnuts and cider doughnuts make me dance with happiness!
I have shared my love for my family’s apple barn in a few posts. Here is my apple bread pudding post, and a little about my apple love- AND here is the post of all the treats I brought home from my raid at the apple barn last year! This year for my trip to the apple barn, hubby found an antique radio for sale, and I picked up some of my Aunt’s homemade Tart Michigan Cherry Jam. That jam was beyond amazing!!!
The next inspiration, the special Divine Dessert spice that contains fennel pollen from Pollen Ranch. Do you remember the Homemade Apricot Preserves made with fennel pollen? Fennel pollen is a gorgeous addition to veggies, baked treats, really just about anything. This lovely divine dessert spice contains fennel pollen, and would replace cinnamon in your baked treat. I really had no idea the tart cherry mixed with divine dessert would rock my world as much as it did…..BUT it did!!!
For the last inspiration, and final I promise…thank you to my favorite magazine Southern Living for the gorgeous Lemon Souffle’ recipe. I changed up the recipe just a bit to make it my own, but the bravo goes to that little lemon souffle’…..and now my cherry souffle’!!!
20 minPrep Time
14 minCook Time
34 minTotal Time
Preheat oven to 400°. Lightly grease three 4-oz. ramekins, then lightly dust ramekins with granulated sugar, shaking out excess. Place ramekins on a jelly-roll pan.
Whisk together tart cherry jam, flour, divine dessert spice, and salt in a large bowl.
With Kitchenaid mixer or electric mixer - Beat egg whites with cream of tartar at medium speed for 1 to 2 minutes or until soft peaks form.
Gently fold one-fourth of egg white mixture into cherry mixture using a rubber spatula; fold in remaining egg whites just until blended. Pour gently into ramekins, filling each ramekin evenly. Wipe off the edges of the ramekins.
Bake at 400° for 10 minutes; reduce heat to 350°, and bake 4 minutes or until soufflés rise and are set. (Center should be slightly loose when shaken.) Dust with powdered sugar is optional. Serve immediately.
A recipe everyone will love, trust me! 🙂
This was my first time making a souffle’, and definitely not my last!
Have you made a souffle’ before?