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Cranberry Chocolate Soufflé Pie

Cranberries are almost always relegated to the relish bowl during the holidays. But in this light and airy treat — a chocolate soufflé shell filled with delicately perfumed cranberry filling simmered with Spiker’s shrubs (Crangerine, Sour Cherry Plum, or Berry Amour), and a drizzle of white chocolate — it gets to sit on the dessert table with all the other goodies. It’s gorgeous to look at, easy to make, delicious to eat, can be prepared in advance, and gluten-free.

The shell of this elegant dessert is assembled like a soufflé. But don’t worry: this is one soufflé that’s supposed to collapse. In fact, that’s what creates the well in the center where you add your cranberries. (What a nice change from rolled pastry or press-in-the-pan cookie crumb crusts!)

Give it a try. We think you’ll agree that the marriage of cranberries and chocolate is absolutely heavenly.

[gmc_recipe 685]