Blueberry soufflé with maple drizzle

Canada has no specific cuisine as such, and that’s based on me asking various Canadian friends and chefs whilst I was over there; but, it does have a defined style of cooking based on its local produce and vast diversity over such a large continent. Famous for its berries, mainly cranberries, blueberries and cloudberries, as well as maple syrup, salmon and ice wine, it’s a country that’s the world leader for the 'Farm to Table' movement, which brings locally sourced produce, with traceable provenance, to influence its recipes.

Today’s recipe may not be Canadian as such, but it’s pure Canadian insofar as it uses two of Canada’s most famous ingredients - blueberries and maple syrup. Being a French recipe, it fits right in with Canada’s French speaking province of Quebec, which is incidentally, is where most of the maple syrup is produced too. These 'light as a feather' soufflés are easy to make and are gluten-free, as they contain no flour. If you can source maple sugar, then you will be rewarded with an extra taste dimension in these stunning little blueberry soufflés with maple syrup drizzle.

Like all soufflés, these need to be served as soon as they come out of the oven, but they don’t collapse as much as flour-based soufflés and can be 'perked up' by reheating if you have any spare. Serve some extra blueberries on the side, and maybe a swirl of Chantilly cream would enhance these little desserts too!