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 classic character remains with elegant furnishings; you can still feel the floor slant and squeak a bit, allowing you to imagine how life might have been back another century ago.

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 the chef is preparing. At White Barn Inn, the quaint and slightly rustic interior belie how professional and outstanding the service is, from the wine sommeliers to the waiters. This place truly stands out. If I lived on the East Coast, I would find myself returning back to celebrate any celebration I could dream up.

These raspberry souffles were the finishing touch to our amazing meal. I hope you'll try these souffles for any special occasion, but they would be perfect for Valentine's Day. Executive Chef Derek Bissonnette sent me his recipe, and I have tweaked it for all of us home cooks.

The meringues are whipped, becoming light and glossy, and the fruit base is carefully incorporated into the egg white mixture for the souffles. They are spooned into sugared souffle dishes and baked until golden brown and puffed up a few inches.

I like to serve the hot souffles with a chilled mound of raspberry infused whipped cream. You could also spoon over a custard sauce or dust with confectioners' sugar. Light and puffed up, these soufflés fulfill our desire for a sweet dessert without it being too heavy. A glass of raspberry liqueur to drink alongside would be a lovely accompaniment.

White Barn Inn Raspberry Souffle

Serves 6

Softened butter

1 tablespoon sugar

For the base:

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