Blackberry Desire Souffle

March 29, 2017

Blackberry Desire Souffle

Creme Anglaise & Desire Reduction
Recipe adapted from The Fundamentals of Classic Cuisine, The French Culinary Institute

Serves 8


For the Souffles:

  • 20 grams unsalted butter, softened
  • 270 grams sugar
  • 500 ml milk
  • 1 vanilla bean
  • 6 large egg yolks
  • 60 grams AP flour, sifted
  • 50 ml Desire Blackberry Dessert Wine
  • 8 large egg whites
  • 20 grams confectioners sugar

For Creme Anglaise:
(Makes about 4 cups)

  • 500 ml whole milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
  • 5 large egg yolks, at room temperature
  • 100g sugar

For Desire Reduction:

  • 400 ml Desire Blackberry Dessert Wine


For the Souffles:

  1. Preheat oven to 400 degrees F
  2. Lightly coat the inside of each ramekin with butter, sprinkle about 20 grams of sugar into each mold, swirling as to generously coat each one, shaking out any excess. Store in the refrigerator.
  3. Place the milk in a medium pot over medium heat
  4. Scrape the seeds from the vanilla bean into the milk along with the bean. Bring to a boil, immediately remove from the heat and let set for 10 minutes
  5. Whisk 4 of the egg yolks with 80 grams of sugar in a stainless steel bowl. When well combined, whisk in the flour. Set aside.
  6. Strain the vanilla from the milk. Return the milk to a medium heat and bring to a simmer. Once at a simmer, slowly temper the yolks with the milk. Slowly pour the tempered mixture into the pan of hot milk and whisk constantly. Return to a simmer for about 1 minute.
  7. Scrape mixture into a clean bowl. Whisk in Embrace Blackberry Dessert Wine
  8. Whisking constantly, beat the remaining yolks into the milk mixture
  9. Place the egg whites in a non-reactive bowl and whisk/beat until the whites form soft peaks. Gradually add the remaining 15 grams of sugar and beat till firm peaks
  10. Fold in one quarter of the beaten whites into the milk mixture and gradually add the remaining whites
  11. Remove the molds from the refrigerator and spoon an equal portion of batter into each mold.
  12. Reduce the oven temperature to 3365 and bake for 8-15 minutes
  13. Remove from oven. Make a small incision in each souffle and fill with creme anglaise. Drizzle with Desire reduction and dust with confectioners sugar. Serve immediately!

For the Creme Anglaise:

  1. Place milk and vanilla bean and seeds in a medium pot and place over medium heat
  2. Bring to a boil, then immediately remove the pot from the heat and allow the milk to cool for a moment
  3. Mix yolks with sugar
  4. Temper yolks with milk and vanilla solution
  5. Pour back into a clean pot and cook over low-medium heat, stirring constantly with a wooden spatula until nappant
  6. Strain and cool
  7. Refrigerate until service

For the Desire Reduction:

  1. Place Blackberry wine in a small saucepan and cook over a medium heat until reduced by at least half and think and syrupy