This cheese souffle is much easier to make than you would think (in a blender!) and is great on its own, but the sauce makes it really special.
Sunrise Cheese Souffle
Adapted from a recipe from Cinnamon Morning Bed & Breakfast
1/2 lb. cheddar/Monterey Jack cheese blend, shredded
3 eggs, room temperature
1 c. cottage cheese
1/2 c. milk
1/2 c. flour
1/4 c. (1/2 stick) unsalted butter, melted
fine dry bread crumbs
Preheat oven to 375 degrees. Spray the inside of 4 individual soufflé cups (7 oz.) with baking spray and place on a baking sheet. Divide cheese evenly into the soufflé cups. Combine the cottage cheese, milk, flour, butter and eggs in a blender. Process until smooth. Pour the egg mixture into the soufflé cups. Sprinkle with the crumbs.
Bake for 35 minutes. Spread a puddle of sauce on the serving plate. Run a knife inside the cup and carefully turn out each soufflé onto the serving plate. Serve immediately.
Bottger Mansion of Old Town Bed & Breakfast
one whole ancho chile
4 oz. raspberry puree
1 1/2 T. sugar
1/2 T. cornstarch
1 T. Framboise raspberry liqueur
Wash chile and remove stem. Place chile in a bowl with boiling water just to cover the chile; cover with plastic wrap. Soak for 15 minutes.
Combine sugar and cornstarch thoroughly in a small bowl. Set aside.
Place chile with 4 oz. water in a blender; blend until pureed. Run pureed chile through a food mill or sieve to strain out chile skin and seeds. Place chile and raspberry puree in a heavy saucepan. Bring to a simmer. Whisk sugar and cornstarch mixture into the puree; bring to a boil. Turn down the heat and simmer for a minute longer. Add Framboise; adjust for sweetness.
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