Individual Blackberry Souffles Recipes

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.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

LEMON SOUFFLES WITH BOYSENBERRIES

Steps:

• Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
• Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over.

FROZEN BLACKBERRY SOUFFLE

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.

APPLE AND BLACKBERRY MERINGUE SOUFFLES

Steps:

• Preheat oven to 450° F. and lightly butter two 1-cup ramekins (4 inches in diameter by 1 1/2 inches high).
• In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Beat in hot apple mixture and blackberries until just combined.
• Spoon mixture into ramekins, mounding it in centers, and run a knife around sides, freeing mixture to aid rising. Bake soufflés on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners' sugar.
• Serve soufflés immediately.