I was curious about this recipe too, so I hunted it down. Here is what sol posted. Posted by solsthumper (My Page) on Fri, Feb 22, 08 at 14:47 Here's my adaptation of a recipe from the book: Refined American Cuisine. My additions/changes to this recipe were: using 4 larger ramekins, instead of the 2 ounce molds called for. I also added fresh herbs (Thyme) and Cheddar cheese, in addition to the Parmesan. And I served them right in their molds. Yellow Grits Soufflés For the molds 8 two-ounce timbale molds, or miniature muffin pans 1 tablespoon butter, softened 1 tablespoon yellow cornmeal Grease the insides of the timbale molds with butter and sprinkle with the cornmeal. Soufflés 1 cup whole milk 1/3 cup yellow corn grits 1/3 cup grated Parmesan cheese 1/3 cup grated Cheddar cheese 1 teaspoon fresh Thyme or ¼ teaspoon dried Thyme ½ teaspoon kosher salt 1/8 teaspoon ground black pepper Pinch of grated nutmeg 1 egg yolk ¼ cup heavy cream 3 egg whites Preheat oven to 375°F. In a 1-quart saucepan over medium high heat, scald the milk. Slowly whisk in the yellow grits. When the grits begin to thicken (after about 3 minutes) stir in the cheeses. Season with S & P, and grated nutmeg. Allow mixture to cool, then stir in the egg yolk and heavy cream. In the bowl of an electric mixer, whip the egg whites on high speed until soft peaks form. Fold the egg whites into the grits mixture. Fill the molds to the very top. Place molds on a baking sheet and bake for 10-15 minutes, or until set. Remove the soufflés from the oven and allow them to cool for a minute or two before unmolding onto a serving dish or platter. Sol

Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann

Thank you Julie! I tried replying earlier this morning, but my computer's been having issues. I made these quite a few years ago. The idea came from my weary brain. In other words, since these were made about 6 years ago, I really cannot remember how many daisies the recipe yielded. But, I know it made a lot, because I kept them bite size. I wish I could be more accurate. Btw, the meringues and lemon curd can easily be prepared weeks in advance, and assembled at the last minute. The technique is simple, and if you're already familiar with pastry bags and tips, this will be a breeze. For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a little dot of meringue on each corner. Using a medium star pastry tip -I used #21- I quickly piped the discs onto parchment, then I piped the daisy petals. Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling, later. Bake daisies for 2 hours. Start watching them closely after about an hour and a half, to make sure the meringues do not take on color - they should remain white. Meringue Daisies with Lemon Curd Lemon Curd 4 large egg yolks ½ cup + 2 tablespoons sugar 3 fluid ounces lemon juice Unsalted butter, softened Pinch of salt 2 teaspoons grated lemon zest In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator. Meringue 4 large egg whites, room temperature ¼ teaspoon cream of tartar 1 cup superfine sugar ½ cup confectionerÂs sugar ½ teaspoon vanilla extract Preheat oven to 200°F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectionerÂs sugar and vanilla and beat another 2-3 minutes, until stiff peaks form. Immediately put meringue in a large pastry bag, and pipe the discs following the instructions above. Bake 2 hours in a preheated 200°F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months. Sol

Yes we want to know what Oly's been up to! Those scones look wonderful. DH and I were just talking about baking our own breads and stuff could be nice (as we were sitting in LePanier bakery in Seattle munching on a variety of croissants), but then decided against it - DH knows he wouldn't stay slim if I were to start that!