INDIVIDUAL BLACKBERRY SOUFFLES
A rich, yet still light dessert to make Valentine's Day dinner, or any meal extra special. It is important that eggs are at room temperature for an hour or 2 so that they beat up to a higher volume. This can be made in any size ramekin or even a microwave coffee mug, the important thing is that the vessel is filled 3/4 full. Don't worry if the souffle falls, it is still delicious, just a little denser.
Provided by threeovens
Categories Dessert
Time 50m
Yield 6 individual souffles, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 525.4, Fat 27.8, SaturatedFat 16.2, Cholesterol 220, Sodium 221.1, Carbohydrate 63.9, Fiber 6.4, Sugar 47.5, Protein 8.3
FROZEN BLACKBERRY SOUFFLE
This recipe does have quite a few steps, but hey, who doesn't like a sophisticated frozen dessert for a special occasion?
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a 1 quart souffle dish by creating a collar to go around the rim to support the souffle while it freezes; cut a sheet of waxed paper long enough to go around the dish's rim, then fold in thirds, lengthwise (about a 4 inch wide ribbon).
- It should extend about 3 inches above the rim; secure with a rubber band or tape (or you could prepare 8 ramekins with the collar 1 1/2 inches above each one).
- In a large saucepan, over medium heat, cook the blackberries and 1/3 cup sugar until they soften and burst, about 10 minutes; puree in a food processor, then strain the seeds out (you should have about 2 cups of puree).
- Stir in the liquer and chill.
- In a small saucepan, heat remaining 2/3 cup sugar and water, over medium heat, to the soft-ball stage, 235 - 240 degrees, about 15 minutes.
- Stir until the sugar dissolves, then stop stirring, but use a small brush, moistened with water, to wash down any crystal that may form on the sides of the pan.
- Meanwhile, beat the egg whites in a stand mixer, using the whisk attachment, until stiff peaks form; while running pour the sugar mixture, in a slow steady stream, into the egg whites taking care not to hit the whisk attachment and splatter.
- The egg whites will swell, then subside; continue beating until the egg whites cool to room temperature, about 8 minutes.
- In a large bowl, beat the whipping cream, until soft peaks form, using a whisk or hand mixer.
- Stir 1/3 of the egg white mixture into the blackberry puree, then pour the blackberry mixture into the remaining egg whites and gently fold until well combined.
- Gently fold the whipping cream into the egg whites, then spoon the mixture into the prepared souffle dish or the ramekins; it should come about 1/2 up the waxed paper collar.
- Smooth the top and freeze until very firm, 4 hours to overnight; if frozen overnight, it will need and hour in the refrigerator before serving.
- If freezing for more than a day, press plastic wrap onto the surface once it is frozen to store.
- To serve, remove the collar and cut into thin slices.
Nutrition Facts : Calories 347.2, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 51.3, Carbohydrate 35, Fiber 4.5, Sugar 29.3, Protein 4.2
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