I have been petitioned on several occasions to post some of our invented recipes periodically. Having thought it over, I decided that this would be an excellent idea as it would make a change from the usual “news” posts. I cannot, however, promise the frequency of these posts.
The following is a recipe I invented on the 14th of June – Flag Day for Americans. (I did not actually realise that it was Flag Day until after I invented the recipe, though I will admit that the choice of colours was intentional as I was thinking of some American friends while making it. ☺)
Cherry Blueberry Soufflé
(aka Flag Day Soufflé)
2 cups blueberries
2 cups cherries, pitted and quartered
2 envelopes unflavoured gelatin
6 egg whites
2 cups whipping cream
1. Reserve a few blueberries and cherry pieces for decorating. Blend the rest of the blueberries.
2. In a pot, mix the gelatin with 3 Tbsp of sugar. Add the blended blueberries. Cook over medium heat, stirring, until the gelatin dissolves.
3. Remove from heat, stir in pitted, quartered cherries and some lemon juice. Cool until starting to set.
4. Beat egg whites until stiff. Gradually add 1/3 cup of sugar.
5. Beat whipping cream. If desired, reserve a bit for decorating.
6. Fold the fruit mixture, whipping cream, and egg whites together.
7. Pour into a bowl and let set in the fridge.
8. Decorate with the reserved blueberries, cherries, and whipped cream.