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Lemon Souffles with Boysenberries

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Lemon Souffles with Boysenberries

Lemon Souffles with Boysenberries

amanda

Equipment

  • Whisk (Electric Mixer)

  • Rubber Spatula

  • Silicone Baking Mat

  • Cake Pan (Approx. 6-inch diameter)

  • Soufflé Dish or Ramekins

  • Oven Thermometer

  • Precision Scale

  • Chef's Knife

  • Mixing Bowls (Small and Medium size)

  • Double Boiler Set

Ingredients

  • 6 teaspoons seedless boysenberry jam

  • 24 frozen boysenberries or blackberries

  • 2 tablespoons finely grated lemon peel

  • 3/4 cup sugar, divided

  • 1 tablespoon cornstarch

  • 3/4 cup whole milk

  • 3 large eggs, separated

  • 2 tablespoons (1/4 stick) butter

  • 5 tablespoons fresh lemon juice

  • Powdered sugar

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
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