Cheese Souffle with Raspberry-Ancho Sauce
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.
Servings Prep Time
4people 15minutes
Cook Time
35minutes
Servings Prep Time
4people 15minutes
Cook Time
35minutes
Ingredients
Sunrise Cheese Souffle
Ancho-Raspberry Sauce
Instructions
Sunrise Cheese Souffle
  1. 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.
  2. 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.
  3. Bake for 35 minutes.
  4. 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.
Ancho-Raspberry Sauce
  1. 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.
  2. Combine sugar and cornstarch thoroughly in a small bowl. Set aside.
  3. 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.
  4. 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.
Recipe Notes

souffle recipe shared by Cinnamon Morning Bed & Breakfast, Albuquerque, New Mexico