Peach Souffle + Lemon Verbena Cream + Blackberries

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So light and tasty and not too sweet and just exciting on the tongue is how I’d describe this dessert. The only hard part is making sure you have all the parts ready to go together, so doing a bit of prep beforehand pays off. I, for example, made the lemon verbena cream while the souffle was about to go into the oven and so I was running out to the garden to get more verbana to make the infusion, while watching the souffle cook, while trying to whip the cream. Just make the cream first and save yourself some trouble. These are to be served right out of the oven, piping hot with the cool, light, lemony cream just dripping a bit down the sides. Using coconut palm sugar gives the souffle a delicate caramel taste, but its not traditional and it effects the way the whites fluff up a bit. That said it was still excellent and I would use coconut palm again next time.

Peach Souffle (Recipe adapted from here)
2 large peaches
1 tsp vanilla extract
1/2 meyer lemon juice
sea salt
7 egg whites
3/4 cup coconut palm sugar (or granulated sugar)
1 tbsp butter, room temperature

Oven 400. Generously butter 8 ramekins ( I only had 4 small ones and one huge one, so use what you got).

In a food processor, or by hand, chop the peaches, or pulse until they are just about bite size pieces. Scoop a heaping spoonful of the peach mix into the bottom of each ramekin.

Add the vanilla, lemon juice and salt to the remaining peach and process/blend until smooth.

In another bowl, whip the egg whites until they are slightly frothy, and then add a touch of salt, and gradually, over about 5-10 minutes, add the 3/4 sugar. Blend until the egg whites start to hold their shape and form peaks. Again, they will behave a little differently than your used to if you use coconut palm sugar-they won’t form such high peaks.

Incorporate about two cups of so of the eggs yolks into the peach mix, stir well, then add the peach/egg mix back into the beaten eggs. Stir until just combined

Spoon the souffle mix into the ramekins all the way to the top. Bake in a rimmed pan for about 10 minutes.

Lemon Verbena Cream (make before souffle)
4-5 small springs lemon verbena
3/4 cup whipping cream
1 tsp vanilla
1/2 cup  coconut palm sugar
1/2 cup water

In a small saucepan heat the water + sugar. Chop the lemon verbena and bruise a bit with your hands, then add it to the saucepan. Whisk on low heat for a few minutes, until quite fragrant. Remove from heat, and pour into a glass jar. Cool in the fridge for about 20 minutes

When the verbena simple syrup has cooled, whip the cream for a few minutes, then add the vanilla. Spoon in about 1/4 cup of the simple syrup, but not too much. Add it to the cream slowly so the cream doesn’t lose its shape.

Serve the souffles piping hot with cream on top, blackberries and any other garnishes you wish. Enjoy!

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

This dish was inspired by one of my best friends who makes huevos rancheros in tortillas fitted into a muffin cup. The result is a delicious and beautiful little huevos ranchero package filled with egg, black beans, and cheese topped with fresh herbs, avocado, and salsa. These are a little bit different, but basically follow the same idea with a few different ingredients. I didn’t have any fresh herbs on hand, but I would definitely add cilantro or basil and some chives to this dish as a finishing touch.

Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere

1 sprouted corn tortilla
1 small eggplant
1 small zucchini
½ red onion
1 clove garlic
Handful of chopped kale and spinach
A few stems of broccoli
Lemon
Sea salt
Olive oil
1 egg
Gruyere
Parmesan
Several cherry tomatoes
Avocado
Crème fraiche or Greek yogurt

Method:

Turn the oven onto broil. Chop the eggplant, zucchini, and red onion. Sauté in a skillet on medium high heat for several minutes, until slightly soft and browned. Add the garlic, kale and spinach. Drizzle olive oil over the greens, and add salt and a squeeze of lemon juice. Cover the pan for a few minutes and let everything cook and brown, mixing occasionally.

When the greens are wilted and the other vegetables are nicely browned, remove the mixture and place in a bowl. Add a little more oil to the skillet. Warm the tortilla so it becomes pliable. Mold the tortilla into a ramekin or muffin cup and scoop some of the vegetable mixture into the center.

Crack an egg on top of the vegetable mix, place halved tomatoes and cheese on the egg and broil until the egg is cooked to your preference (I have a weak broiler, but I like my eggs runny, so I let them broil for about 5 minutes). Top with chunks of avocado, crème fraiche or Greek yogurt, and good salsa if you have it on hand.