Lavender-Lemon Souffle- For One.

It’s lavender week in Washington State, so we’ve been featuring fun lavender items on our bed & breakfast menu this month! One of the popular menu items has been our Lavender-Lemon Souffle.

I’ve tailored this recipe to serve one (as is often the request), but it can be made in larger batches to serve a crowd! This makes a fun “afternoon tea for one” treat, or a special summer breakfast, alongside a cup of tea.

It is grain-free, gluten-free, and dairy-free (if you grease the bowl with oil instead of butter, and omit the whipped cream), so it is especially accommodating for special diets. I’ve adapted it from an old recipe I have jotted down (probably from a library book, at some point).

Lavender-Lemon Souffle

Small amount of butter to grease bowl
Boiling Water, to fill pan
1 large Egg, separated
Heaping 1/8 cup Organic Sugar (evaporated cane juice works well)
1 Tbl. real Lemon Juice
1/4 tsp. (or more, to taste) dried Organic Lavender buds
1 tsp. Organic Powdered Sugar, to garnish
1/4 Cup (or more) of real Whipped Cream
A Pinch of dried Organic Lavender buds, to garnish

Preheat oven to 350 degrees. Generously butter a small ramekin/custard dish, and place in a larger baking dish (a square pyrex dish works well). Set aside.

Beat egg white until stiff (you can use electric beaters, a hand-held egg-beater, or a balloon whisk). In a separate bowl, beat egg yolk for a few minutes, until frothy, then gradually add sugar and continue beating. Add lemon juice to the egg yolk. Stir in lavender buds. Using a silicone scraper/spatula, gently fold in egg yolks just until combined. (You will probably still see some “fluffy blobs” of egg white in the mixture.)

Pour mixture into the prepared ramekin (while it is sitting in your larger baking dish). Pour the hot water into the larger baking dish, to make a “waterbath” for your souffle. Pour in enough water to come halfway up the side of the ramekin dish.

Bake about 20 minutes; do not overcook! (The top will look a bit “toasted,” but the bottom will still be moist [you will notice this when you eat it].) Immediately remove the ramekin from the larger pan, and place on a rack to cool slightly.

Sift a small amount of powdered sugar over the top of the souffle, and top with whipped cream. Sprinkle a pinch of lavender buds on top to garnish. Serve immediately.

Note: Two may be able to share this dish; I shared a dish with my 4-year-old daughter; but most of our guests enjoy an entire bowl to themselves!

I am blessed to have lavender plants growing around my home, and I also enjoy the organic French lavender from Mountain Rose Herbs. Summer is a wonderful time to add some floral “garden flavor” to your meals!

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