Berry Soufflé
Baking and Desserts • French
Description
Berry Soufflé
Ingredients
- Frozen black currant puree 5 oz
- Farm fresh eggs 2 pieces
- Sugar 0 oz
- Butter 0 oz
- Corn Starch 0 oz
Step-by-Step Guide
Step 1
Grease small ceramic ramekins with softened butter from bottom to top (from the base to the edge, do not wipe the edges), sprinkle sugar on the bottom and sides, and place in the refrigerator for 5 minutes.
Step 2
Blend the berries into a smooth mixture in a blender, then strain through a sieve.
Step 3
Dissolve the cornstarch in 3 tablespoons of water, place the berry mixture in a small saucepan, add the dissolved cornstarch, and heat everything over low heat until boiling, then remove from heat.
Step 4
Separate the egg whites from the yolks, beat the egg whites with a mixer, then gradually add the sugar and beat until stiff peaks form.
Step 5
Pour the hot berry mixture into the egg whites and continue to beat for another couple of minutes.
Step 6
Divide the berry soufflé into the chilled ramekins and place in a preheated oven at 355°F for 8 minutes.
Step 7
Remove the soufflés from the oven and serve immediately in the ceramic ramekins.
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