Blueberry soufflé with maple drizzle

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This delightfully light blueberry soufflé recipe makes a sumptuous dessert, finished with a maple syrup drizzle. This soufflé is flourless, making it the perfect dessert for those following a gluten-free diet.

First published in 2016
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Canada has no specific cuisine as such, and that’s based on me asking various Canadian friends and chefs whilst I was over there; but, it does have a defined style of cooking based on its local produce and vast diversity over such a large continent. Famous for its berries, mainly cranberries, blueberries and cloudberries, as well as maple syrup, salmon and ice wine, it’s a country that’s the world leader for the 'Farm to Table' movement, which brings locally sourced produce, with traceable provenance, to influence its recipes.

Today’s recipe may not be Canadian as such, but it’s pure Canadian insofar as it uses two of Canada’s most famous ingredients - blueberries and maple syrup. Being a French recipe, it fits right in with Canada’s French speaking province of Quebec, which is incidentally, is where most of the maple syrup is produced too. These 'light as a feather' soufflés are easy to make and are gluten-free, as they contain no flour. If you can source maple sugar, then you will be rewarded with an extra taste dimension in these stunning little blueberry soufflés with maple syrup drizzle.

Like all soufflés, these need to be served as soon as they come out of the oven, but they don’t collapse as much as flour-based soufflés and can be 'perked up' by reheating if you have any spare. Serve some extra blueberries on the side, and maybe a swirl of Chantilly cream would enhance these little desserts too!




Blueberry compote

  • 250g of blueberries, fresh or frozen
  • 50g of caster sugar
  • 2 tbsp of water

Soufflé base

  • 3 large eggs, separated
  • 50g of maple sugar, or golden caster sugar, plus 1 tbsp extra
  • 1 tsp vanilla extract

To serve


Preheat the oven to 170°C/gas mark 3. Butter 4 x 6cm diameter ramekin dishes
Make the blueberry compote by placing the blueberries, sugar and water in a pan and simmering for 5 minutes until the blueberries are soft. Set aside
Separate the eggs and place the yolks in one container and the egg whites in another container
Using an electric hand mixer, whisk the egg whites to the stiff peak stage. Add a tablespoon of sugar and whisk for a further minute
Add the remaining sugar and vanilla extract to the egg yolks and mix together
Add a tablespoon of the egg whites to the yolks and mix to loosen them. Fold the rest of the egg whites into the yolks, using a light cutting and folding action, in order to not knock the air out of them
Place a tablespoon of blueberry compote into the base of each buttered ramekin dish and spoon the soufflé mixture into the dishes
Place on a baking sheet and bake in the preheated oven for 15 minutes, or until they are well-risen and golden brown
Serve each soufflé on a serving plate, dust with icing sugar and drizzle some maple syrup over the top of them. You can serve any remaining blueberry compote on the side
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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