Bargetto Winery

Recipes & Pairings

CHAUCER'S Mead Soufflé

by Beth Paiva

A light and elegant soufflé infused with the warm, spiced flavors of Chaucer’s Mead. A rich vanilla-mead base is folded with whipped egg whites and baked until tall and golden, then finished with a pour of Mead in the center for an extra burst of honeyed flavor.

Fact Sheet
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
4-6
Difficulty
Intermediate
Cook With
CHAUCER'S Original Mead

Orange, alfalfa and sage each bring a unique quality to the blend of this classic mead. Orange adds a pungent orange blossom flavor and has light color. Alfalfa is neutral in flavor but yields a dark, amber color. Sage, on the other hand, has a mild taste and a light color.

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Ingredients

  • 1 1/3 cup whole milk
  • 1 vanilla bean
  • 1/3 cup plus 1 1/2 tbsp. sugar
  • 1/3 cup flour
  • 1 1/2 tbsp. butter (softened)
  • 4 large eggs separated

Directions


  1. Preheat oven to 350°.
  2. Spray 4-6 souffle dishes an coat with sugar.
  3. Prepare 1 bottle of CHAUCER’S Mead as directed on the bottle and set aside to cool.
  4. Place 1 cup milk, vanilla bean, 1 cup CHAUCER’S Mead and mead spice packet in a sauce pan. Bring to a boil and set aside.
  5. In a bowl, whisk together 1/3 cup milk, 1/3 cup sugar and flour.
  6. Add flour mixture to hot milk in sauce pan. On medium heat bring to a simmer for about 1 minute, until it thickens, remove from heat and add butter, let cool for 15 minutes.
  7. Remove vanilla bean and spice packet and then whisk in egg yolks.
  8. In a mixer, whip egg whites with 1 1/2 tbsp. of sugar, until stiff and glossy. Fold egg whites into flour mixture, pour into prepared souffle dishes, filling 3/4 full.
  9. Bake for 40 minutes until very tall and golden brown.
  10. Cut a small hole in the center and pour a little CHAUCER’S Mead inside the souffle.

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