Frozen Blackberry Souffle Food

INDIVIDUAL BLACKBERRY SOUFFLES

Steps:

• Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar.
• Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat.
• Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord.
• In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture.
• Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.

LEMON SOUFFLE WITH BLACKBERRIES

Steps:

• Place the lemon juice in a small pan and heat through. Sprinkle on the gelatin and let dissolve or heat further until clear. Let cool.
• Put the lemon rind, egg yolks, sugar and vanilla in a large bowl and whisk until the mixture is very thick, pale and creamy,.
• Whisk the egg whites until stiff and almost peaked. Whip the cream until stiff.
• Stir the gelatin mixture into the yolks, then fold in the whipped cream and then the egg whites. transfer into a 6 cup souffle dish and freeze for about 2 hours.
• To make the blackberry sauce, place the blackberries in a pan with the sugar and cook for 4-6 minutes, until the juices begin to run and all the sugar has dissolved. Press through a sieve to remove the seeds, then chill.
• When the souffle is almost frozen, but still spoonable, scoop or spoon out onto individual plates and serve with blackberry sauce.