Hjortron Sufflé Cloudberry Soufflé is a modern Swedish recipe for a classic mini souffle flavoured with lime juice and ripe cloudberries. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Cloudberry Soufflé (Hjortron Sufflé).
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Ingredients:
juice of 1 lime
2 tsp water
100g sugar
1 vanilla pod
5 egg whites
90g cloudberries
butter and sugar to line the ramekins
Method:
Mix together the lime juice, water and sugar in a saucepan. Split the vanilla pod lengthways, scrape out the seeds and add to the saucepan. Bring the mixture to a boil and keep boiling, stirring constantly, until all the sugar has melted. Take off the heat and pass the mixture through a fine-meshed sieve. Allow to cool.
Beat the egg whites in a clean and dry bowl until stiff, using an electric whisk. Carefully and slowly add the sugar syrup to the beaten egg whites, beating the mixture constantly. Once after all the syrup has been incorporated keep beating for five minutes more.
Slowly fold in the cloudberries (reserve some to garnish). Take four ramekins and brush with melted butter. Dust with sugar then carefully ladle in the souffle mixture. Sit in a roasting tin, pour in boiling water to come half way up the sides of the ramekins then transfer to an oven pre-heated to 200°C and bake for 7 minutes, or until the soufflés are nicely risen and golden brown on top. Dust with a little icing sugar, garnish with the reserved cloudberries and serve.
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