Lemon Soufflé with Blackberry Sauce

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Preparation Time: 20 minutes
Bake time: 12 minutes
Total Time: 32 minutes
Yields: six 4- to 6-ounce ramekins

Ingredients:
For the ramekins:
  • 2 Tbsp. unsalted butter, melted
  • 1/4 cup granulated sugar
For the soufflé:
  • 1 cup lemon curd
  • 2 Tbsp. fresh lemon juice
  • 6 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup sugar
  • 3-4 fresh blackberries for each ramekin + more for garnish on top
  • powdered sugar, for dusting the tops
For the blackberry sauce:
  • 10 oz. frozen blackberries
  • 1/3 cup sugar
  • Squeeze of fresh lemon juice
Directions:
  1. Preheat oven to 400 degrees. Adjust the rack to the lower third of the oven.
  2. To prepare the baking dishes, brush ramekins or soufflé dish with melted butter and lightly and completely coat with sugar. Set aside in the refrigerator until ready to fill.
  3. To prepare the sauce, cook blackberries, sugar, and merlot until fruit is soft and breaking apart. Strain through sieve. Add squeeze of lemon juice. Cool before serving.
  4. To prepare the soufflé, combine the lemon curd and lemon juice in a large bowl. Set aside. Using a standing mixer fitted with the whisk attachment or a hand mixer, whip the egg whites on medium speed until a soft foam appears, about 30 seconds. Stop the machine and add the cream of tartar. Continue to whip to the soft-peak stage, about another minute. Gradually sprinkle the sugar, while continuing to whisk. Whip until the egg whites are at the stiff-peak stage, about 2-3 minutes.
  5. Using a rubber spatula, carefully fold in the egg whites into the lemon curd, one third at a time.
  6. Place 3-4 blackberries on the bottom of each ramekin. Spoon the soufflé batter into the prepared dishes. Pile it up, no more than 3 inches above the rim. Add a collar, if necessary, to keep the batter stable. Place the soufflés on a baking sheet and bake for about 12 minutes, or until they are tall and golden brown.
  7. They blackberries on the bottom should be warmed through and the soufflés should be pudding-like and a little creamy in the center.
  8. Dust the tops of the soufflés with powdered sugar and drizzle the blackberry sauce. Top with fresh blackberries.
  9. Serve immediately.
*Recipe from daisyworld.net
*Picture from Eliza Christensen

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