Blackberry Souffle

Elizabeth Faulkner

Blackberry Souffle

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb blackberries

  • 2

    tbsp lemon juice

  • 6

    oz sugar

  • 4

    egg whites

  • pinch salt

  • ½

    tsp xantham gum

  • butter and sugar for ramekins

  • powdered sugar for dusting


Reserve 1 cup whole berries Take the rest of the blackberries and combine with lemon juice and half of the sugar. Puree and strain. Puree strained juice with xanthan gum. Butter the ramekins and dust with sugar. Whip the egg whites with salt and slowly add the rest of the sugar. Whisk until stiff peaks form. Fold the juice with the whites and the whole berries and spoon into ramekins. Make sure there's an equal amount of berries in each. Preheat oven to 400 deg. Bake at 375 deg for 10 minutes, on the bottom rack. Can prep ahead of time, put in freezer in ramekins for 2 hours, then bake for 10 minutes.


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