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
MERRY BERRY FROZEN SOUFFLé
Skip the baking with this easy, no-fail fruity dessert soufflé.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
- Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
- Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
- Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
- Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.
Nutrition Facts : Calories 400, Carbohydrate 87 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 82 g, TransFat 0 g
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