New Nordic Blueberry Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like butter and cream, this New Nordic adaptation focuses on incorporating local Nordic flavors. The use of blueberries, a staple in Nordic cuisine, adds a refreshing twist to the classic recipe. Additionally, the New Nordic version emphasizes the use of whole-grain flours and natural sweeteners to enhance the nutritional value of the dish. We alse have the original recipe for Soufflé, so you can check it out.

• 1 cup (120g) whole-grain flour 1 cup (120g) whole-grain flour
• 1/2 cup (100g) natural sweetener (such as birch sugar or honey) 1/2 cup (100g) natural sweetener (such as birch sugar or honey)
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) fresh blueberries 1 cup (150g) fresh blueberries
• 4 large egg whites 4 large egg whites
• 1/4 cup (50g) natural sweetener (for egg whites) 1/4 cup (50g) natural sweetener (for egg whites)
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.2g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 6g
• Fiber: 4g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease individual ramekins with a small amount of butter or oil.
2. 2.
   In a mixing bowl, combine the whole-grain flour, natural sweetener, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the almond milk and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until well combined.
4. 4.
   Gently fold in the fresh blueberries.
5. 5.
   In a clean, dry bowl, beat the egg whites until foamy. Gradually add the natural sweetener for the egg whites and continue beating until stiff peaks form.
6. 6.
   Carefully fold the beaten egg whites into the blueberry mixture until fully incorporated.
7. 7.
   Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full.
8. 8.
   Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen and turned golden brown.
9. 9.
   Remove from the oven and dust with powdered sugar, if desired. Serve immediately.

Treat your ingredients with care...

• Blueberries — Use fresh blueberries for the best flavor and texture. If fresh blueberries are not available, you can use frozen blueberries, but make sure to thaw and drain them before adding to the mixture.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the blueberry mixture to maintain the soufflé's airy texture.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• For added flavor, sprinkle some crushed Nordic lingonberries or a drizzle of birch syrup on top before serving.
• Experiment with other Nordic berries like cloudberries or bilberries for a unique twist.
• Accompany the soufflés with a dollop of skyr or Greek yogurt for a creamy contrast.

Serving advice

Serve the New Nordic Blueberry Soufflés warm, straight from the oven. Dust them with powdered sugar for an elegant touch. Pair them with a side of lightly sweetened skyr or Greek yogurt to balance the flavors and add creaminess.

Presentation advice

Present the soufflés in individual ramekins, allowing their golden-brown tops to peek out. Garnish with a sprig of fresh mint or a few extra blueberries for a pop of color. Serve on a Nordic-inspired ceramic plate or a wooden board to enhance the Scandinavian aesthetic.