Cheese Souffle with Raspberry-Ancho sauce

This cheese souffle is much easier to make than you would think (in a blender!) and is great on its own, but the sauce makes it really special.

Sunrise Cheese Souffle

Adapted from a recipe from Cinnamon Morning Bed & Breakfast
Serves 4

1/2 lb. cheddar/Monterey Jack cheese blend, shredded
3 eggs, room temperature
1 c. cottage cheese
1/2 c. milk
1/2 c. flour
1/4 c. (1/2 stick) unsalted butter, melted
fine dry bread crumbs

Preheat oven to 375 degrees.  Spray the inside of 4 individual soufflé cups (7 oz.) with baking spray and place on a baking sheet.  Divide cheese evenly into the soufflé cups.  Combine the cottage cheese, milk, flour, butter and eggs in a blender.  Process until smooth.  Pour the egg mixture into the soufflé cups.  Sprinkle with the crumbs.

Bake for 35 minutes.  Spread a puddle of sauce on the serving plate.  Run a knife inside the cup and carefully turn out each soufflé onto the serving plate.  Serve immediately.


Ancho-Raspberry Sauce 

Bottger Mansion of Old Town Bed & Breakfast
Serves 4

one whole ancho chile
4 oz. raspberry puree
1 1/2 T. sugar
1/2 T. cornstarch
1 T. Framboise raspberry liqueur

Wash chile and remove stem.  Place chile in a bowl with boiling water just to cover the chile; cover with plastic wrap.  Soak for 15 minutes. 

Combine sugar and cornstarch thoroughly in a small bowl.  Set aside.

Place chile with 4 oz. water in a blender; blend until pureed.  Run pureed chile through a food mill or sieve to strain out chile skin and seeds.  Place chile and raspberry puree in a heavy saucepan.  Bring to a simmer.  Whisk sugar and cornstarch mixture into the puree; bring to a boil.  Turn down the heat and simmer for a minute longer. Add Framboise; adjust for sweetness.

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Bottger Mansion of Old Townhistoric bed & breakfast
110 San Felipe Street NW
Albuquerque, NM   87104
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