As I stood in my sunlit kitchen, surrounded by fragrant blooms and the soft hum of bees outside, I felt inspired to create a dish that captured the essence of a warm spring day. The idea of a soufflé danced in my mind, and I knew I wanted to infuse it with the delicate flavors of lavender and honey. This dish would not only be a visual delight, rising majestically in its ramekin, but also a heavenly explosion of flavor that would whisk anyone who tasted it away to a sun-drenched garden.
Ingredients
1 tablespoon dried lavender buds
2 tablespoons honey
1 cup whole milk
3 tablespoons unsalted butter, plus extra for greasing
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
Instructions
Begin by preheating your oven to 375°F (190°C). Grease four ramekins with butter and dust them with flour, ensuring they are well-coated. This will help the soufflés rise beautifully. Place the ramekins on a baking sheet for easy handling later.
In a small saucepan, combine the dried lavender buds and milk. Heat the mixture over medium heat until it begins to steam, then remove it from the heat and let it steep for about 10 minutes. This will allow the lavender to infuse its aromatic essence into the milk.
Strain the milk into a bowl, discarding the lavender buds. In the same saucepan, melt the 3 tablespoons of butter over medium heat. Stir in the flour and salt, cooking for about 1 minute to create a roux. Gradually whisk in the infused milk, ensuring there are no lumps. Continue to cook until the mixture thickens into a smooth sauce.
Remove the saucepan from the heat, and stir in the honey and vanilla extract. Let this mixture cool slightly before adding the egg yolks, one at a time, whisking well after each addition.
In a separate bowl, beat the egg whites with cream of tartar until they form stiff peaks. Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Take your time to retain as much air as possible for a fluffy soufflé.
Spoon the soufflé mixture into the prepared ramekins, filling them to about three-quarters full. Place the baking sheet with the ramekins in the preheated oven and bake for approximately 20-25 minutes, or until the soufflés are puffed and golden on top.
Once done, remove them from the oven and dust with powdered sugar. Serve immediately and watch as your guests marvel at the delicate beauty and intoxicating aroma of the Lavender and Honey Soufflé.
As I took my first bite, the lightness of the soufflé melted in my mouth, leaving behind a sweet floral note that lingered on my palate. This dish not only turned out to be a delightful treat but also a reminder of the beauty of nature captured in a simple soufflé. Enjoy!