Lemon Souffles with Boysenberries |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The soufflés can be assembled up to four hours ahead; chill until ready to bake. 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 |
Directions:
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. 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.
3. One serving contains the following: Calories (kcal) 240.95; % Calories from Fat 27.7; Fat (g) 7.42; Saturated Fat (g) 3.72; Cholesterol (mg) 119.05; Carbohydrates (g) 40.57; Dietary Fiber (g) 1.69; Total Sugars (g) 36.51; Net Carbs (g) 38.88; Protein (g) 4.61 Nutritional analysis provided by Bon Appétit
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