Blackberry Souffle

Mark Boughton Photography / styling by Teresa Blackburn

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

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.