Blackberry Souffle
- Yield: 6 servings
- Prep: 25 mins
- Cook: 30 mins
You can use whatever size ramekins you like.
Ingredients
- -- Butter to coat baking dishes
- 1 1/4cups sugar, divided
- 24ounces fresh blackberries or 2 (10-ounce) packages frozen blackberries
- 3/4cup butter (1 1/2 sticks)
- 2/3cup all-purpose flour
- 5-- egg yolks
- 2tablespoons Chambord or cranberry juice
- 5-- egg whites
Instructions
- Preheat oven to 400F. Thoroughly butter 6 (8-ounce) ramekins or a 2-quart soufflé dish and sprinkle with 1/4 cup sugar.
- Place berries in food processor or blender. Pulse until puréed. Place in a sieve and press gently to extract juice. Add enough water to yield 2 cups. Combine juice and 1/2 cup sugar in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat.
- Melt butter in a large saucepan over medium heat. Add flour and whisk well. Gradually pour hot juice mixture into flour mixture and whisk vigorously. Cook 1 minute. Remove from heat and whisk in yolks. Whisk in Chambord.
- Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Stir 1 cup egg white mixture into blackberry mixture. Fold remaining egg white mixture into blackberry mixture.
- Spoon into ramekins or soufflé dish. Bake 20 to 25 minutes (ramekins) or 30 to 40 minutes (soufflé dish), until soufflé rises. Serve immediately.
Recipe by Tracy Ceurvels.
Nutritional Info *per serving
- Calories 540
- Glycemic Load 29
- Fat 29g
- Saturated Fat 17g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 8g
- Cholesterol 220mg
- Sodium 270mg
- Potassium 270mg
- Carbohydrate 65g
- Fiber 6g
- Sugars 48g
- Protein 9g
- Trans Fat 1g
- Vitamin A 25%
- Vitamin C 40%
- Calcium 6%
- Iron 10%