Thursday, April 14, 2011

Miniature Grapefruit Souffles

Miniature Grapefruit Souffles

Picture From

Martha Stewart Living, April 2008
  • Yield Serves 6
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  • Unsalted butter, room temperature, for ramekins
  • 1 3/4 cups grapefruit juice (from about 3 red grapefruits)
  • 1 tablepoon finely grated fresh ginger
  • 1/2 cup granulated sugar, plus more for dusting
  • 1 teaspoon finely grated red-grapefruit zest
  • 5 large egg yolks, room temperature
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons Greek yogurt
  • 9 large egg whites, room temperature
  • Pinch of coarse salt
  • Pinch of cream of tartar
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
  2. Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
  3. Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
  4. With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
  5. Divide mixture among prepared ramekins, and place them on a rimmed baking sheet. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.

Souffles have a very sophisticated image.  Although I've only made them twice before, I get this unexplainable feeling when I make them.  It makes me want to wear a chef's hat and speak with an accent or something.

Souffles are very elegant desserts and can falsely present themselves as being too difficult for the novice baker to attempt.  I would consider them the Marilyn Monroe of baked goods because they are elegant and edgy but not too difficult to create.  A souffle is not my favorite dessert (FYI it's strawberry shortcake and strawberry cheesecake) but it's still fun to make.
The process was time consuming.  But difficult? Definitely not.  Souffles are known for deflating rather quickly sometimes... so eat them right away after baking.  

The French word, souffle translates in English as "to blow up".  Wow, they can do that almost instantly sometimes.  I made sure to put mine on the table before that could happen (fingers crossed and counting my blessings).  

The making of a souffle contains two parts.  The first part is a creme sauce and the second is the meringue.  These two components are then folded together and then added to the ramekins for baking.  After about five or so minutes, you will notice the souffles starting to rise.  I sat by my stove with the light on and waited until it happened.  I was a nervous wreck.  It may sound rather dramatic, but after spending all that time making it, I really wanted it to turn out. 

Below I have posted two cartoons for your enjoyment.  I hope you fancy making your own souffle. This dessert comes in so many delicious flavors from chocolate to grapefruit to even potato and more! So why not try your hand whipping up a souffle?  Happy baking!

Photo Gallery

Here I am gathering fresh grapefruits.  Never been a huge fan of grapefruit until now.  They're growing on me.
The sky was cloudy as we were tromping through the trees gathering grapefruits.  I popped out through the branches and noticed something interesting.  The animal kingdom was written in the sky.  Notice the cute, little elephant? 
Sarah is reaching for the fruit.
Okay, so if I seemed a little quirky before, now you're really thinking it?!  Hey, at least I can admit it :)  Yes, we have an antique, clawfoot bathtub nestled between our grapefruit trees.  Often you can find me soaking outdoors in rain, shine, night or day.  The added bonus?  Plucking a grapefruit and eating it in the tub!  (not really soaking here...just posing for a funny photo op)
Gabriel is totally into hunting for grapefruits and must have wrestled down 20 of them.  He looks so cute in his sisters rain boots. 
Back indoors, I have washed the fruit and I'm beginning to zest them.  The smell was fantastic!  The skin carries most of the oil and it smelled great.
Grapefruit juice...1 3/4 cups
Hmmm...they look like little bowls don't they?  Let's see if I can't re-purpose them?
Here they are...the grapefruit planters.  This makes a great container for starting seeds.  I started some nasturtiums, tobacco flower and zinnias in the grapefruit pots.   When the seedlings are ready to be planted, I can then plant the whole container.  Cool!
Stirring the grapefruit juice and sugar
Pouring in the egg whites
The prepared ramekins after refrigeration
The thickened stuff (ie grapefruit juice, sugar, zest, yolks, cornstarch and flour)
After mixing the "thickened stuff" to the whipped egg whites, divide the batter evenly among ramekins and bake.
The miniature grapefruit souffles
Ben enjoyed the zesty grapefruit flavor with the ginger flavored finish. 
Hey, they turned out pretty well for forgetting to add the Greek yogurt and four egg whites.  LOL.  I learned that I can't try to make marshmallows from scratch while prepping for Easter egg decorating while making a souffle at the same time. The souffles were much more forgiving than previously thought.   I learned the valuable lesson of "focusing on the task at hand".  Lesson learned.  Well, until the kids wake up tomorrow ;).

~Just Dessert~


The Green Mama said...

Just posted the update version again.

The Green Mama said...

In need of a fiercely strong cup of coffee *laughing*.

Anonymous said...

C'est Magnifique!

Anonymous said...

Souffle Pamelmousse a la Morgan.

A French chef's tip: a tippy/slouchy souffle can be avoided merely by cutting a proportioned rectangular strip of parchment paper to fit the circumference of the ramekin (mini souffle dish) or souffle dish (usually 1 1/2 qt.), then secure the paper with twine. This guides the rising souffle into a taller and perfectly cylindrical shape. See Julia Child's discussions on this in her Mastering the Art of French cooking, Vol. 1.

You are indeed blossoming into a fine home French cook! This will grow exponentially over the years. Morgan, you are going places with this!

Anonymous said...

Correction: Grapefruit in French is pampelmousse... my bad.

Anonymous said...

Oh! And another thing, lol. You mentioned "focusing on the task at hand"\." You have seen Master Chef Thomas Keller on TV, at work...he is all hunched over, his face up close to the task at hand, in utter concentration of the most extreme degree.

This is typical of perfectionist chefs, and that perfectionism, that focus, earns them magnificent results, and therefore, a magnificent reputation.

Morgan, you are already way out in front of most home cooks in America, you are drifting into the realm of professional culinary art.
You seem to have a culinary laboratory there at home, and are teaching yourself these skills in your own home...a Culinary Academy for one.

Keep up the good work! Everyone around you will benefit from this. All this will rub off on the kids...what a legacy you will be leaving your children...good cooking is one of the ingredients in living well, as you well know.

The Green Mama said...

Thanks, Dad. Well, I will have to read that article by Julia. I'm beginning to really enjoy making souffles. Part of the slouchyness came from the fact that I simply forgot to add four egg whites and the yogurt. I learned that multi tasking is great for some situations, but not all. LOL Oh well...better luck next time? I had fun anyway :)

The Green Mama said...

Also, I called the Le Cordon Bleu school last night. I would like to attend the Farm to Table workshop they have Saturday. If you have time, we should go together? Let me know If you're interested.

Anonymous said...


Anonymous said...

My neighbor, Josh, you have met, recently graduated from Le Cordon Bleu, Sacramento, and is now the Sous Chef at a very tony downtown restaurant.

The Green Mama said...

We're in! Called and reserved our spaces for Saturday at 10:30AM at Le Cordon Bleu. I'll call you later today with details.

suly said...

Morgan, You are amazing!!! I love your mathernatureness (lol just made up this word for you) and I've got to try your baking skills, the results look soooo yummy. Way to go!!!

The Green Mama said...

Wow Suly you finally made it here! So glad to have you as part of the coolest group ever ;) Love the made up word that you came up with too. I feel honored to have you here. Roll up your sleeves and switch your inner channel to inspiramode(my made up word for inspiration mode). Your journey to living well has officially started. Hugs and kisses, Morgan