Executive Pastry Chef Melissa Denmark, Gracie’s and Ellie’s Bakery, Providence
This brunch soufflé is so easy to put together. Prepare the strawberries the day before and earn some extra time in bed the next morning. Enjoy this recipe year-round by switching out the fruit and spices to match the season and your mood. Add a little whipped cream and it also makes a delicious dessert!
Ingredients
- 1 pint (3 cups) strawberries, de-stemmed and halved
- ¼ cup light brown sugar
- 1 tablespoon vanilla extract or dark rum
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- 1 tablespoon local honey
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
Preparation
Preheat oven to 400°F.
Place strawberries, brown sugar and vanilla in an 8-inch casserole dish or pie pan.
Toss strawberries to coat.
Bake for 30 to 45 minutes, stirring after 15 minutes. Berries should be soft and slightly caramelized on top, stewing in their own juices. Keep warm or make ahead. (Refrigerate until needed and rewarm in the oven while the Dutch Baby is baking.)
For the Dutch Baby, maintain oven temperature at 400°F.
In a large bowl, whisk eggs, milk, flour, salt, cardamom and honey together until smooth.
Heat an 8-inch cast-iron skillet in the oven for 5 minutes. Remove from oven, add the butter and swirl the pan to coat the bottom and sides. Pour the prepared batter into the hot skillet. Sprinkle the top with 2 tablespoons granulated sugar.
Bake for 15 minutes. Turn oven temperature down to 375° and bake for an additional 10 minutes.
Serve immediately with warm roasted strawberries on top. Can be sliced and served or spooned right out of the skillet. Enjoy
About this recipe
Read all about Moonrose Farm and find out what Chef Melissa does when she’s not busy at Gracie’s and Ellie’s Bakery.
WINE PAIRING: Villa Giada “Suri” Moscato d’Asti A brunch soufflé with strawberries calls for Moscato d’Asti from Villa Giada! Not just any Moscato, either—this is by far my favorite Italian Moscato, and it comes from a family-owned vineyard. On the palate, you will taste bright flavors of peach, honeysuckle and hint of lemon. This delicious wine has a perfect balance of sweetness and acidity with a lively spritz on the finish. Maybe it will become your favorite, too.
—Kate Miceli, Bottles Fine Wine, Providence
