Lemon Souffles With Boysenberries
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 teaspoons seedless boysenberry jam
- 24 24 blackberries or 24 raspberries
- 2 tablespoons finely grated fresh lemon peel
- 3⁄4 cup sugar, divided
- 1 tablespoon cornstarch
- 3⁄4 cup whole milk
- 3 large eggs, separated
- 5 tablespoons fresh lemon juice
- powdered sugar
directions
- Preheat oven to 350 degrees.
- Butter six 3/4 cup ramekins; coat with sugar. Spoon 1 tsp 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 tbsp 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.
- 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 souffles and serve.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri