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Lavender Honey Soufflé Cakes with Rose Petal Jam

2023-02-15 - Written by: Zara LaRue

Dessert Soufflé Lavender Honey Rose Petal

Lavender Honey Soufflé Cakes with Rose Petal Jam

A light and airy dessert featuring lavender-infused soufflé cakes paired with a sweet and fragrant rose petal jam.

Ingredients

  • 1 cup (200g) granulated sugar
  • 2 teaspoons dried lavender buds
  • 1/4 cup (60ml) honey
  • 1/2 cup (120g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk, at room temperature
  • 2 large egg yolks
  • 1/2 cup (120g) unsalted butter, softened
  • 2 teaspoons rose water
  • Fresh lavender buds and dried rose petals for garnish

Instructions

For the Lavender Honey Soufflé Cakes:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the sugar, lavender buds, and honey. Heat over low heat, stirring until the sugar has dissolved and the mixture is fragrant.
  3. Remove the mixture from the heat and let it steep for 10 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the lavender buds.
  4. In a separate bowl, whisk together the flour, salt, and milk until smooth. Add the egg yolks one at a time, whisking well after each addition.
  5. Stir in the softened butter and rose water.
  6. Fold 1/3 of the lavender mixture into the batter to create a marbled effect.

For the Rose Petal Jam:

  1. In a small saucepan, combine the granulated sugar and 1 cup (240ml) of water. Bring to a boil over medium heat, then reduce the heat to low.
  2. Add the dried rose petals and simmer for 5 minutes. Remove from heat and let steep for 10 minutes.
  3. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the rose petals.

To Assemble:

  1. Divide the soufflé cake batter among 6 (1/2 cup) ramekins or small cups.
  2. Bake for 12-15 minutes, or until puffed and golden brown.
  3. Remove from the oven and let cool in the ramekins for 5 minutes before running a knife around the edges to release them.
  4. Serve the soufflé cakes warm with a dollop of rose petal jam on top.

Tips & Variations

  • To make the soufflé cakes more dramatic, place a scoop of vanilla ice cream or whipped cream on top and drizzle with honey.
  • Replace the lavender buds with dried chamomile flowers for a subtle herbal flavor.
  • Add a sprinkle of powdered sugar to the rose petal jam before serving for extra texture.