Excerpted from Aroma, The Magic of Essential Oils in Food and Fragrance by Mandy Aftel and Daniel Patterson (Artisan, 2004). © 2004 by Mandy Aftel and Daniel Patterson. All rights reserved.
This soufflé is based on yogurt instead of the traditional pastry cream, which gives the soufflé incredible lightness and a subtle tanginess. It is easy to make, and the aroma of the rose intermingled with the ginger is unforgettable.
The idea that soufflés need to be baked at a high temperature in order to achieve height is incorrect. Soufflés are best baked at a lower temperature because, like any protein, slower cooking allows the eggs to set more softly, creating a more delicate texture. The lightness of this soufflé makes it seem as if you are eating nothing but the pure aroma.
Butter and sugar eight 4-ounce soufflé molds or ovenproof ceramic cups. In a mixing bowl, combine the yogurt, egg yolks, blood orange juice, and essences.
Preheat the oven to 325°F. In a mixer fitted with the whisk attachment, beat the whites on low speed with half of the sugar and a pinch of salt until they form soft peaks. Add the rest of the sugar and continue beating until the whites form stiff peaks.
Carefully fold 1/3 of the whites into the yogurt base. Do not overmix. Fold in the rest of the whites until just combined and ladle into the soufflé molds. Fill the molds completely and then run your thumb around the top edge of the rim to create a slight indentation in the soufflé mixture. Bake until set but still moist inside, about 10 minutes. Serve hot in the soufflé molds.
Note: Log on to www.aftelier.com for information on the essences.
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