Blueberry, Blackberry and Raspberry Soufflés

Sep 4

Written By Erin McDowell

Three sugar-dusted ramekins in a row on a marble surface with a white background. The first ramekin contains a blackberry souffle, the middle ramekin contains a blueberry souffle, and the third ramekin contains a raspberry souffle. — *Photo by Mark Weinberg*

MAKES

6 soufflés

TAKES

Prep time: 20 minutes
Cook time: 30 minutes
Total: 50 minutes

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✻ ABOUT THIS RECIPE

Soufflé may seem like a daunting baking task - but I’ve always found them so fun to make. Perfect for a dinner party (or for any celebration), they are always elegant, creamy, and delicious. The ingredient list is short - this recipe is all about the techniques (you can do it)! You can use raspberries, blueberries, or blackberries in this same recipe ratio to create a naturally colorful dessert with big berry flavor!

INGREDIENTS

unsalted butter, as needed for coating ramekins

198 g / 1 cup granulated sugar, divided

453 g / 1 pound frozen raspberries, blueberries or blackberries, thawed

3 g / ½ teaspoon pure vanilla extract

18 g / 2 ½ tablespoons cornstarch

pinch fine sea salt

84 g / 6 large egg yolks

210 g / 6 large egg whites

1 g / ¼ teaspoon cream of tartar

confectioners’ sugar, for serving

Learn to Love Your Leftovers:

METHOD

1. Preheat the oven to 375°F / 190°C. Place six 6 ounce / 177 mL ramekins on a baking sheet. Coat each ramekin with softened butter. Scoop a few teaspoons of the granulated sugar into the ramekins, rotating to coat the bottom and sides.

2. In a blender or food processor, puree the thawed fruit until smooth. Strain the mixture into a large bowl to remove the seeds. Stir in the vanilla extract. You should end up with about 185 g / 1 cup berry puree.

3. In a small bowl, whisk 99 g / ½ cup of the granulated sugar with the cornstarch and salt to combine. Stir this mixture into the berry puree, along with the egg yolks.

4. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on medium-high to combine. Add the remaining 66 g / ⅓ cup granulated sugar in a slow, steady stream and continue to whip until the whites reach medium peaks, 4 to 6 minutes.

5. Add about a fourth of the egg whites to the puree and yolk mixture and mix to combine (you can be a bit more vigorous to incorporate the whites at this stage). Then gently fold in the remaining whites in two or three additions.

6. Divide the batter among the prepared ramekins and gently transfer to the oven. Bake, undisturbed, until they have risen about 1 inch above the rim of the ramekin and the surface is evenly brown, 25 to 30 minutes. Do not open the oven while they are baking—turn on the oven light and check through the window to determine if they are rising or finished. Sprinkle with confectioners’ sugar and serve immediately.

NOTES