Love is in the air of this soufflé

Kennebunk, Maine, is so inviting. Little inns and bars, along with great eating spots, dot the main avenue.

On a recent visit there, I stayed at the White Barn Inn: the definition of charming. This historic inn was once a boarding house and has recently been beautifully refurbished.

The dining room is not to be missed. As a food writer, I am used to elegant restaurants where the atmosphere can sometimes be more enjoyable than the food. Here, the quaint, slightly rustic interior belies how professional and outstanding the service is, from the sommeliers to the waiters.

These raspberry soufflés were the finishing touch to our amazing meal. They’re suitable for any special occasion but would be perfect for Valentine’s Day. Executive Chef Derek Bissonnette sent me his recipe, and I’ve tweaked it for home cooks.

The egg whites are whipped to light and glossy, and the fruit base is carefully incorporated into the meringue. They are spooned into sugared soufflé dishes and then baked until golden brown and puffed up a few inches.

I like to serve these hot with a chilled mound of raspberry-infused whipped cream. You could also spoon over a custard sauce or dust them with powdered sugar. Light and puffed up, they are a sweet dessert without being too heavy.

A glass of raspberry liqueur to drink alongside would be a lovely accompaniment.