CHOCOLATE-ROSE GERANIUM SOUFFLE

1 1/4 cups whole milk
10 rose geranium leaves (pesticide free)
1/4 vanilla bean, split
Soft, unsalted butter and sugar (for preparing souffle dish)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 ounces semisweet baking chocolate
1 ounce unsweetened chocolate
3 large egg yolks
4 large egg whites
1/2 cup sugar

Bring milk to a boil in a small saucepan. As soon as it comes to a boil, add the geranium leaves and vanilla. Cover, remove from heat, and let milk mixture steep for at least 30 minutes.

Preheat oven to 375 degrees F. Heavily butter and sugar a 6-cup souffle dish.

Strain the infused milk, squeezing out any liquid retained by the leaves. Reserve milk.

Melt 2 tablespoons butter in a medium-sized saucepan over medium heat. Whisk in the flour, and cook for 1 minute. Pour in the infused milk, and continue to whisk vigorously until the milk mixture comes to a boil and thickens. Transfer to a large mixing bowl, whisk in the chocolates, then whisk in the egg yolks.

Beat the egg whites until they form soft peaks. Gradually beat in the 1/2 cup sugar until the meringue is stiff and glossy. Fold one-third of the meringue into the chocolate mixture to loosen it, then gently fold in the remaining meringue. Scoop the batter into the souffle dish.

Bake for 40 to 45 minutes until well-risen. Serve immediately.

Makes 8 servings
Adapted from source: My Favorite Herb by Laurel Keser