Photography by Kelly Yandell
RECIPE BY CHEF EVA GREER
From Memorial Day to mid-July, visitors can pick berries seven days a week at Greer Farm. This recipe is a heavenly pairing of blackberries and the farm’s abundant supply of fresh eggs: about 8-dozen a day. Soufflés require a bit of work but the luscious outcome is well worth the effort. One note: soufflés are at their puffiest and prettiest right out of the oven, so have your lemon sauce prepared in advance and serve quickly.
For Lemon Crème Anglaise
1 cup milk
1 cup heavy cream
2 vanilla beans split (or 1 tablespoon vanilla extract)
½ cup sugar
5 large egg yolks
1 tablespoon finely chopped lemon zest
- Heat the milk, heavy cream and vanilla bean in a medium saucepan or double boiler, until it boils. [If using vanilla extract, do not add until the end.] Stir constantly to prevent scorching. Remove the vanilla bean.
- In a mixing bowl, combine egg yolks and sugar, and temper by adding small amounts of the hot milk, stirring constantly to prevent cooking the eggs. Pour tempered egg mixture into saucepan with remaining milk and return to burner over medium-low heat. Stir constantly until the mixture shows the first sign of coming to a boil. Remove immediately from stove and strain sauce into a bowl over an ice bath to stop the cooking process. Stir in lemon zest. [If using vanilla extract rather than beans, add now].
4 tablespoons unsalted butter, plus extra for the ramekins
½ cup plus 4 tablespoons sugar, plus extra for the ramekins
1 ¼ cups fresh blackberries (divided use)
1 tablespoon Crème de Cassis or Grand Marnier
¼ cup plus 2 teaspoons all-purpose flour
4 large egg yolks
5 large egg whites
Pinch of cream of tartar
- Arrange a rack in the lower third of the oven and preheat the oven to 350°F. Generously butter six 8-ounce ramekins and coat with sugar, tapping out the excess. Set aside on a baking sheet.
- Put ¾ cup of the blackberries into a food processor and blend until smooth. Strain blackberry purée into a bowl through a coarse-mesh strainer and then stir in the Crème de Cassis.
- In a medium saucepan, combine 1¼ cups water, the remaining blackberries and 2 tablespoons of the sugar. Bring to a simmer over medium heat and cook until the sugar has melted and the berries are soft, about 5 minutes. Transfer the mixture to food processor and blend until smooth. Strain the blackberry juice through a coarse-mesh strainer, discarding the seeds and keep warm.
- Melt 4 tablespoons butter in a small saucepan over medium-high heat. Whisk in the flour until smooth and cook for 1 minute. Add in the blackberry juice and cook, whisking constantly, until the mixture is thickened and pulls away from the sides of the pan.
- Transfer the mixture to a stand mixer fitted with the paddle attachment. Add the blackberry purée and beat until no more steam comes from the batter, about 2 minutes. Add the egg yolks, one at a time, and beat until smooth. Transfer to a large bowl.
- In a separate bowl, beat the egg whites and cream of tartar until frothy. Continue whipping, adding the remaining ½ cup and 2 tablespoons sugar one tablespoon at a time. Whip until stiff peaks form. Gently fold egg whites into the blackberry mixture until combined.
- Fill the prepared ramekins three-fourths full with the batter and bake on the baking sheet in the lower third of the oven until the soufflé rises and the tops are lightly browned, about 35 minutes. Remove from the oven and serve immediately with the Lemon Crème Anglaise sauce
CHEF EVA GREER and husband Sid are the proprietors of Greer Farm, a unique rural retreat near Daingerfield. Guests can pick their own blueberries, blackberries, figs and plums and attend Chef Eva’s monthly cooking classes. Four quaint log cottages are available for rent. For more information visit their website www.greerfarm.com.