Individual Berry Breakfast Souffles Recipes

INDIVIDUAL FRUIT SOUFFLE

Steps:

• Heat fruit, 5 oz sugar and water till sugar is dissolved. Place in blender and puree. Strain through cheese cloth and place back on the stove. Thicken with cornstarch and water. Remove from heat, cool.
• Beat egg whites to soft peaks, then slowly add 2 oz of sugar, beat till stiff. Add puree by folding.
• Place in cooking spray and sugar coated ramekins
• Place in 400 degree pre-heated oven for 15-20 minutes (time will vary by ramekin size) or until toothpick comes out clean.
• Remove from oven, garnish with fruit you make soufflé with and serve right away.

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.

MINI SOUFFLES

Steps:

• Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
• Sprinkle grated cheese over bottoms of ramekins.
• Divide ham and mushrooms among ramekins.
• Top with a pinch of nutmeg.
• Whisk eggs well. Slowly whisk in heavy cream.
• Divide egg mixture among ramekins.
• Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).