All is Quiet on the Homefront

Well, at least it was for an afternoon. This past Sunday I was part of a group, through my yoga studio, that volunteered to pull weeds in a meditation garden. This wasn’t just any meditation garden either – it was a walking labyrinth. We performed the service in silence and were able to participate in a guided walking mediation following our work. While it was initially quite a daunting challenge for me to think about not speaking for hours on end, I have to admit, it was one of the most peaceful experiences I’ve ever enjoyed. the labyrinth

Now as you can imagine, our house is anything but quiet. But a few weeks ago, I found the perfect way to get the kids to slow down on a restless summer afternoon. We made soufflés. As you may recall, we had just made a delicious Eggs Benedict which required the use of egg yolks. Now since these weren’t just any egg yolks, they were farm fresh, we didn’t want the whites to go to waste; and it just so happens that soufflés fit in nicely with our French cooking adventure. egg whites

As for what kind of soufflé, well this was a no-brainer. We had a lot of fresh raspberries on hand of which we are all fanatics. Now I’m sure you’ve all seen a cartoon or TV show gag somewhere along the line that involves a deflating soufflé due to a loud noise. Well, we told the kids about this as we started to make the soufflés and they were fascinated. I’ve never seen them so quiet – truly.

We started by simply pureeing the raspberries in the blender along with some sugar and a touch of flour. raspberry puree

Next we whipped the egg whites into stiff peaks before adding a bit more sugar and a pinch of salt. stiff peaks

After the whites were whipped, we folded in the raspberry puree. souffle folding

We then filled our butter greased ramekins with the mixture. The recipe makes enough to fill 6 to 8 ramekins depending on the size. pouring souffle

Next we used the back of the spatula to create flat tops for the soufflés. souffle ramekin

And then…it was time for silence. The kids walked slowly through the house so as not to disturb the soufflé as they baked, and for a while they even sat just watching them rise through the oven door. Believe me this is a trick I’m going to remember to use again! The soufflés rose beautifully in the oven, but unfortunately deflated while I was attempting the pictures. deflated souffle

Next time I will have to be quicker! The kids were a bit disappointed that they didn’t stay fluffy, but that didn’t stop them from giving the raspberry soufflés 4 spoons. raspberry souffle ramekin

The soufflés were light and airy and delightfully sweet. Not too bad for our first attempt at this French dessert. Mike and I gave the dish 3 spoons. They were very good, but hard to beat my other favorite raspberry treat…raspberry souffle

Print this recipe: Raspberry Soufflé

Let’s just say I put the leftover raspberry puree to good use. (It helps to have a homemade pie crust on hand in the freezer!) raspberry pie

And a few extra ramekins. This certainly got 4 spoons all around! individual raspberry pie

25 thoughts on “All is Quiet on the Homefront

  1. Nami | Just One Cookbook says:

    I can totally relate! I have attempted souffle shot once and I made the same mistake. I need to set up photo shoot RIGHT NEXT to oven next time. I ran to the living room where I already set up to take pictures, but still, it was too long to click. I believe yours popped up beautifully! And gorgeous pink color! I want to eat this so bad!


  2. Raymund says:

    I know what you mean, this is really hard to take a photo of. I remember when I made mine before I prepared everything for the photograph so I will just click my remote on the moment I placed my souffle at the table


  3. Kelly @ Inspired Edibles says:

    Kristy, I had to drop in to let you know just how beautiful and serene I found the image of the meditation garden…I know it’s not for everyone but I love the idea of weeding in silence ;-). My sister attends many silent weekend retreats and although I’ve yet to do it, I’m very drawn to the experience and the benefits. I have read each and every one of your posts and am keeping you close to my heart. Thank you for your kindness and support through this upheaval and you better believe we will reunite! xox. (your desserts look divine and I love the close-up shots!).


  4. Barbara Bamber | justasmidgen says:

    I’ve not baked a souffle ever so it is great to have a recipe and photos to follow. We have some of the sweetest raspberries here. I have to bring some home so I can give this a try.. I want to try those pretty little pies as well!! Oh, I just love summer and the fresh juicy fruit at the market!! If only I had made souffles when my kids were small, that’s a very clever trick!!


  5. cecilia says:

    I have never made souffle as a sweet, mine are always cheese.. what was I thinking? These look divine. Though your little tartlette at the end looked equally as tasty… have a gorgeous weekend! c


  6. Eva Taylor says:

    What a fantastic way to use those gorgeous farm fresh eggs! I love that the kids were so serious about the soufflées, great ‘trick’ too!! They do deflate rather quickly but I believe you when I read that they puffed up nicely. It’s the reason I never serve a soufflé for dinner parties, but maybe I will! Raspberry sounds delicious.


  7. Norma Chang says:

    I enjoy working alone and in silence in the garden, it has a calming effect and allows me to be in my own private space to think and reflect.
    What a great idea to keep the kids quiet if only for a short period.


  8. Charles says:

    Hi Kristy – pulling weeds for hours in silence? Yikes… I don’t think I could have made it… I do love to talk. When you’re surrounded by people but not talking it always feels very… lonely!

    The soufflés look wonderful; I’ve never tried making them. Such a shame they collapsed down, but that is what they do sadly. If you want to photograph it you have to be faaaaaast! Still, I bet the final taste wasn’t affected. I think I saw some professional chef make a whole in the middle of a cooked soufflé and pour fruit purée into the middle. I think it bolstered it up so it didn’t sink quite so much… maybe. Worth a try perhaps?


  9. Three Well Beings says:

    I would really have enjoyed your work on the labyrinth, Kristy. I have walked a few, and enjoy the silent meditation. I find my yoga practice very worthwhile, and credit it with really helping me to enjoy silence. I’m glad we have that in common. 🙂 I have never made a soufflé. I think they are very intimidating, but this looks so good it would be fun to try. A little deflating doesn’t hurt the taste, I’m sure. I can just imagine the children keeping a close eye on that oven door.

    I hope your in-laws are getting settled nicely. I have actually thought of them a few times…a new adventure, but I’m sure they’re missing you guys. ox


  10. hotlyspiced says:

    Your souffles look really good and raspberry souffle is my favourite. I’m not surprised these were given four stars. I’m sure I’d be a disaster on that meditation day as I’m quite sure I’d forget not to talk xx


  11. Caroline says:

    That sounds like such a great experience…unlike anything I’ve ever done before! I think I’d have trouble not speaking for hours on end, too. haha. I’ve never tried making a souffle because I’ve always been too intimidated, but yours look gorgeous! and what a great way to get rid of leftover pie crust.


  12. Purely.. Kay says:

    There is nothing like a leftover revamped Kristy. You just made me hungry LOL. You definitely have to try aking Angel Food cake with farm fresh eggs. It’s like a party in your mouth LOL. I LOVE how your soufflés came out. I wish I had these right now


    • Kristy says:

      Oh my gosh! I haven’t had an angel food cake in years!!!! My mom used to make them for my birthday when I was a kid. I don’t know that I’ve had one since. I’m definitely going to have to get some more farm fresh eggs now!


  13. sallybr says:

    Wonderful post! I would love to participate on that pulling of weeds in complete silence. I sometimes feel there’s too much pressure to talk –

    one of the things I enjoyed the most about long distance running was the chance of being alone with my thoughts, and the rhythm of the run. Unfortunately I cannot do it for more than 40- 50 minutes now. Oh, well.

    the souffles are tempting me – I never made a sweet souflee, only savory stuff, cheese, spinach, mushrooms. I should try your version


    • Kristy says:

      That’s what I love about running to Sally, but I usually take music with me. It was strange to have absolute silence. What’s funny is on my drive home that day, I didn’t even realize the radio wasn’t on for the trip. I had gotten used to the quiet. 🙂


  14. ChgoJohn says:

    You guys are fearless in the kitchen, Kristy. I’ve never attempted a soufflé, though I can’t say I haven’t wanted to give it a go. I hate it when taking blog photos gets in the way of enjoying the dish. Oh, how we suffer for our craft! 🙂


  15. A_Boleyn says:

    Raspberry anything is wonderful … yolk free souffles is a great idea. I never know what to do with extra egg whites (usually end up tossing them) as I don’t like meringues enough to eat them often or in large amounts.

    Other than the pureed raspberries was there anything else inside the mini pies as I’d be concerned that the center was too liquidy?


    • Kristy says:

      It’s just raspberries, sugar and a bit of flour. I strain some of the liquid with a slotted spoon, but otherwise that’s it. It’s a juicy pie, but not runny. 🙂


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