I am so happy to share Liz with my readers today. I first met Liz a few months ago. She is a fellow Hoosier, and wonderful baker. Check out her blog That Skinny Chick Can Bake for more amazing recipes filled with chocolate and love!
Thanks so much, Erin, for inviting me to guest post. I connected with Erin when I discovered that she was a college student at Purdue University…only an hour north of where I live. My oldest son graduated from Purdue just a couple years ago…and if he ever made anything more complex than an unseasoned chicken breast on his George Foreman grill, I’d be shocked. And here was Erin baking up a storm…impressing those of us who have been baking for, um, decades. These beautiful berry souffles are really quite simple…if you have 8 ounce ramekins and a hand mixer, you’re set.
I attended a lovely spring luncheon for a new volunteer organization I joined. We were all quite full when dishes of creme brulee and raspberry souffle were brought to the table. I was lucky enough to be served a dish of a most delicious raspberry fluff. I couldn’t wait to get home and search for a recipe that was as intensely flavorful as the few bites *I* sampled.
These did not disappoint. Unfortunately, since these need to be eaten soon after baking, it was dusk when I took the photos, but trust me, these are impressive. The puree gave the perfect raspberry intensity as did the bonus fresh berries at the bottom. The sugar used to dust the ramekins helped the souffles rise evenly, but also give a nice crunchy crust….mmmmm.
