Blackberry Souffle

By Hklbrries

You can use whatever size ramekins you like.

"They say a souffle waits for no one. Indeed, most fall within moments of being pulled out of the oven. But that doesn't mean you have to rush. Because truth is, souffles taste just as good, if not better, once they're deflated. They're denser and richer, yet still light, making for a great finale to a rich meal. And what could be more impressive on Valentine's Day than a souffle for your sweetie? Here are a few tips:

Let eggs stand at room temperature for an hour or two. They'll beat up to a higher volume.

Don't fret about not having a proper souffle dish. We made ours in a variety of ramekins and baking dishes - even microwave-proof coffee cups. The important thing is to fill the dish three-quarters full.

Sprinkle insides of dish with granulated sugar; it provides a nice crunch to contrast with the creamy souffle.

Make sure the bowl is dry for beating the egg whites.

Don't worry if there are streaks of white in the souffle mixture. Overfolding will deflate the souffle."

Ingredients

• Nutrition Information:
• 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
• Per serving
• 430 calories
• 27 g fat
• 235 mg cholesterol
• 7 g protein
• 45 g carbohydrates
• 0 g fiber
• 220 mg sodium.

Preparation

Step 1

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.