3 cup blueberries, picked over
6 tbsp granulated sugar
3 large eggs, separated
7 tbsp superfine sugar
1/4 cup (plus 3 tb) fresh lemon
1 juice
1 grated zest of 2 lemons
1/8 tsp salt
1 baked pie shell
Directions
Preheat oven to 400F. In a nonreactive saucepan, toss the
blueberries and granulated sugar. Cook over moderately high heat,
stirring occasionally, until the juices begin to bubble, 3-5 minutes;
do not overcook or the berries will burst. Pour into a stainless
steel strainer set over a bowl. Reserve the drained juices. Using an
electric mixer, beat the egg yolks with 4 tablespoons of the
superfine sugar until pale and thick, about 2 minutes. Gradually
beat in the lemon juice and then the zest. Transfer the mixture to a
nonreactive saucepan and cook over low heat, stirring, until it
thickens, about 8 minutes; do not boil. Scrape into a bowl and set
aside on a rack to cool. Using clean beaters, beat the egg whites
until foamy. Add the salt and beat until soft peaks form. Add the
remaining 3 tablespoons superfine sugar, 1/2 tablespoon at a time,
beating well after each addition. Beat at high speed until the whites
are glossy but not dry, about 20 seconds longer. Using a rubber
spatula, stir one-fourth of the beaten whites into the yolk mixture.
Gently fold in the remaining whites in three additions. Spoon the
blueberries into the pie shell and drizzle 2 1/2 tablespoons of the
drained juices over them. Mound the souffle mixture over the
berries, touching the pie crust all around. Bake in the middle of the
oven for about 15 minutes, until the top is nicely browned. Transfer
the pie to a rack to cool slightly. Serve at warm or at room
temperature.
Servings: 1 servings
Blueberry Lemon Souffle Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Dessert; Egg; Fruit; Pie
The History of Recipes
Recipes as an idea can be found back into antiquity, in fact as far as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius recounts how the cooks of his times made use of many different spices, including some familiar names for example basil, rue and asafoetida. Moving our culinary historical trip onwards, there are two books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the nobility of that period. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new herbs and spices prompted an outbreak in books on cooking, many of which are kept safe in private cookery archives. When we get to the 20th century, cooking books were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Blueberry Lemon Souffle Pie recipe.
