- Yield 6 servings
- Prep 25 mins
- Cook 30 mins
Use fresh blackberries in summer, or use frozen to make this soufflé an all-season dessert.
You can use whatever size ramekins you like.
- -- Butter to coat baking dishes
- 1 1/4 cups sugar, divided
- 24 ounces fresh blackberries or 2 (10-ounce) packages frozen blackberries
- 3/4 cup butter (1 1/2 sticks)
- 2/3 cup all-purpose flour
- 5 -- egg yolks
- 2 tablespoons Chambord or cranberry juice
- 5 -- egg whites
- 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.