Vanilla Souffle

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So to finish our anniversary meal, I made a vanilla souffle for dessert.  I’ve tried making a souffle once before, but it didn’t turn out so well, so I thought I would try giving it another shot.  I found an easier recipe to follow from Eugenie Kitchen. This one turned out pretty well I think. At the very least it was a lot better than my previous attempt.

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Ingredients

  • 4 ramekins
  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1/2 cup hot milk
  • 1/2 tsp vanilla extract
  • 2 tbsp  sugar
  • 2 eggs, separated
  • pinch of salt
  • extra butter and sugar for ramekins

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Instructions

  • Prepare the Ramekins – brush the ramekins with room temp/slightly melted butter and then coat with sugar (pouring out any excess)
  • In a sauce pan on medium heat, melt the butter and add the flour (cook and stir for ~1 minute)
  • Remove the pan and stir in the hot milk
  • Put the pan back on the stove and bring to a boil, stirring often
  • Remove from heat and add the 2 egg yolks individually, stirring to combine
  • Transfer the sauce to a bowl
  • To make the meringue, whisk the egg whites in a bowl until you get firm peaks
  • Add the sugar slowly, while continuing to whisk
  • Add about one third of the meringue into the earlier sauce and whisk thoroughly
  •  Pour all sauce into meringue and whisk until combined
  • Spoon the mix into the ramekins and run a finger around the rim of the ramekins to help them rise straight
  • Bake at 390 degrees for about 15 minutes and serve immediately

Panna Cotta with Berries

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So, this post is about my sister’s panna cotta.  We had just had the prime rib from the previous post, and I tasked my sister with making a dessert for the evening. Due to an earlier conversation about panna cotta, she chose to try making them herself. Turns out, it is not difficult to make at all.  She got the recipe from the Food Network website and gave it a whirl.

Ingredients

  • 1 cup whole milk
  • 1 tablespoon unflavored powdered gelatin
  • 3 cups whipping cream (I don’t know if there is a difference between regular whipping cream and heavy, but I have only ever seen heavy whipping cream)
  • 1/3 cup honey
  • 1 tablespoon sugar
  • Pinch salt
  • Some berries

Instructions

  • Place the milk in a bowl and sprinkle the gelatin powder over it and let it rest for 5 minutes
  • Pour it into a saucepan and stir over medium heat, dissolving the gelatin, but making sure it doesn’t boil
  • Add the cream, honey, sugar, and salt
  • Stir until the sugar dissolves (~6 min)
  • Pour into glasses, or any container you desire, and let cool
  • Refrigerate to let it set for about 6 hours
  • Garnish with berries

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This turned out really well and it was tasty. It is definitely creamy and on the heavier side, but what good desserts aren’t?  We may try experimenting with different flavors of panna cotta in the future, but this is definitely an easy recipe to follow for a delicious dessert.