(CBS News) Having a birthday next to, or on, a holiday can either be a blessing or a curse.
On one hand, lots of celebration in a short amount of time (and I love me some celebration). On another, getting one all-encompassing gift... so lame.
Admittedly, I have been guilty of going the "one gift" route in the past. I mean, thinking of two presents so close together, especially when you have one perfect item in mind, can be very difficult. Not to mention the financial strain of buying two in a row.
Such is the case with my mom's birthday, which always falls on the same weekend as Mother's Day.
Usually the deal is I buy a gift, and then stick to flowers on her special holiday. This year, however, will be different.
I have a new plan in place, Mom! Something purchased for your birthday, and something homemade for Mother's Day. (She's probably thinking: "Alison, why are you making me sound like I need presents?" To clarify, she doesn't - but that doesn't change the fact that I'm a guilty "one-gifter.")
Now here's my thought process: As a culinary student, what better homemade gift than food, right? Something sweet, perhaps?
That brings me to the topic of today's video: frozen fruit souffle. Fluffy, light, cool and delicious - mom will love these little chilled treats.
To learn how to make frozen fruit souffles for Mother's Day, watch the video above. Enjoy!
Frozen Fruit Souffle
Adapted from The International Culinary Center
Yield: 6 servings:
- 3 1/2 oz sugar (1/4 cup, 3 tablespoons)
- 3 tablespoons water
- 2 egg whites
- 1 cup, 2 tablespoons fruit puree
- 1 cup, 2 tablespoons heavy cream
- 4 ramekins
1. Cut strips of parchment paper to wrap around the ramekins. They should reach from the bottom of the molds to the height you want your souffle to attain (in class, our parchment paper reached about 3 inches above the ramekin).
2. Coat one side of the paper with melted butter and wrap around the ramekin - this will help it stay in place.
3. Put molds in the freezer to chill.
1. Reserve 2 teaspoons the sugar for the meringue. Place remaining sugar and water in a saucepan and cook to the softball stage (234-240 degrees).
2. While the sugar is cooking, whip the egg whites to soft peaks. Add the remaining 2 teaspoons of sugar and whip until firm.
3. Add the cooked sugar to the whites in a slow, steady stream, beating constantly and making sure no sugar hits the whisks. After all the sugar is added, continue beating until the meringue is cool and stiff.
1. Whip the cream over ice and keep refrigerated until use.
2. Combine half the fruit puree with the meringue until smooth and incorporated. Combine the other half of the puree with the whipped cream. Fold the meringue and cream mixtures together.
3. Fill the molds with this mixture and smooth the surfaces with a spatula. Freeze at least 1 hour.
4. Remove parchment paper before serving.