Lemon - Raspberry Souffles

Growing up we had a station wagon and everyone always wanted to sit in the front which, of course, could lead to arguments. The back wasn't all that great all the time (but it could sometimes be fun to ride down the road backwards and make faces at people), and you definitely didn't want to have to be stuck in the center of the middle seat. This particular spot would lead to complaints mirroring Alexander and the Terrible, Horrible, No Good, Very Bad Day (one of my favorite books)- stating the necessity for windows and threats of carsickness.

If too much arguing ensued then no one would be able to sit in the front. Eventually you learn about "shotgun" and although you're not always happy to lose, you would usually have to concede that someone else had won the right to be in the front seat.

So true.

Although, if someone had a concussion, it would probably be easier to get them in and out of the front seat than the back... just something to remember...

I'm sure all parents have to deal with the front seat issue (sorry- I'm almost 100% positive it's moms more often than dads).

There are surely more than "front-seat" issues that mothers deal with... this is just one example of the millions.

So, as a thank-you to moms and all they have (or had) to deal with, why not make something nice for dessert?

I think this would be a great Mother's Day dessert- light, pretty, and good for spring.
Souffles really aren't all that hard- they just take a little attention... and they don't appreciate sudden temperature changes.

They should also be presented as soon as they come out of the oven because they start to fall. Although deflation does not change the taste.

If you make these ahead of time and store them in the fridge, make sure to account for the cold temperature of the souffles when putting them in the oven. They will need a couple extra minutes!

Otherwise you end up with souffle on top and something more sabayon-esque in the middle. I'm just going with personal experience in this situation...

Still tastes good!

Lemon-Raspberry Souffles

makes 6-8

(depending on ramekin size- I use 1/2 c ramekins, but this recipe calls for 3/4 c ramekins... BELIEVE IT OR NOT, I do some math, apply some fractions, change proportions and usually make 10-12... I will not subject you to that right now. But if anyone would like to know, if you ask I will tell you when I return!)

Adapted from Bon Appetit Magazine, March 2008

6 t raspberry jam

24-40 frozen (or fresh) raspberries

2 T finely grated lemon zest

3/4 c sugar, divided

1 T cornstarch

3/4 c whole milk

3 large eggs, separated

2 T butter

5 T fresh lemon juice

salt

powdered sugar

Preheat oven to 400F. Butter six (3/4 c) or 8 (1/2 c) ramekins; coat with sugar. Spoon 1 t jam and 4-5 berries into the bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 c sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 T butter. Bring to a boil over medium heat, whisking constantly- about 1 minute. Transfer to a large bowl; mix in lemon juice. Add about 1/4 t salt and mix in.

Using electric mixer (or by hand if you're intent on punishing yourself), beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 c sugar; beat until stiff but not dry. Fold whites into warm lemon pudding- in 3 additions. Spoon mixture atop berries; fill to the edge of the ramekin. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over and serve.

*Souffles can be assembled up to 4 hours ahead of time; chill until ready to bake.