BERRIES WITH LEMON SOUFFLE TOPPING
Steps:
- Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease 4 8-ounce ramekins or souffle dishes. Set the buttered dishes in a baking pan at least 1 1/2 inches deep.
- Spread berries in the bottoms of the dishes.
- Beat egg yolks until light. Beat in sugar and remaining butter until mixture is creamy. Beat in lemon juice, zest and flour, and then whisk in the cream. Beat egg whites with salt until they hold peaks but are not dry. Fold egg whites into lemon batter, and spoon mixture over berries in each dish.
- Pour boiling water into outer pan until it comes halfway up sides of baking dishes. Place in oven, and bake for approximately 40 minutes, until tops are puffed and golden brown.
- Remove from oven, and allow to cool to room temperature. Dust with sifted confectioners' sugar before serving.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 30 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 131 milligrams, Sugar 42 grams, TransFat 0 grams
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