Individual Blackberry Souffles

A rich, yet still light dessert to make Valentine's Day dinner, or any meal extra special. It is important that eggs are at room temperature for an hour or 2 so that they beat up to a higher volume. This can be made in any size ramekin or even a microwave coffee mug, the important thing is that the vessel is filled 3/4 full. Don't worry if the souffle falls, it is still delicious, just a little denser.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 individual souffles

Ingredients

• 1  teaspoon butter
• 1 1⁄4 cups sugar, divided
• 24  ounces blackberries or 20  ounces frozen blackberries
• 3⁄4 cup butter (1 1/2 sticks)
• 2⁄3 cup flour
• 5  egg yolks, room temperature
• 2  tablespoons Chambord raspberry liquor or 2  tablespoons cranberry juice
• 5  egg whites, room temperature

Directions

1. Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar.
2. Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat.
3. Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord.
4. In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture.
5. Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.