| • | 8 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 2 large egg yolks |
| • | 1/4 cup plus 2 tbsp. granulated sugar |
| • | 1/4 cup all-purpose flour |
| • | 8 oz. milk |
| • | 1/2 tsp. vanilla |
| • | Additional granulated sugar |
| • | 8 large egg whites, at room temperature |
| • | Sifted confectioner’s sugar |
| • | Decadent Raspberry Sauce (see Sauces) |
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| Method: |
| 1. | In a medium bowl whisk together egg yolks and the 1/4 cup sugar until blended. Whisk in flour. |
| 2. | In a small saucepan bring milk to a boil over medium heat. Gradually whisk the hot milk into the yolk mixture. |
| 3. | Return mixture to saucepan; cook over medium-high heat for about 3 minutes or until very thick, whisking constantly. |
| 4. | Transfer mixture to a bowl; stir in vanilla. Cool to room temperature. Recipe can be prepared a day ahead to this point. Place plastic wrap directly over surface of mixture and refrigerate. |
| 5. | Preheat oven to 450° F. Lightly butter six 2/3 cup individual soufflé dishes. Coat dishes with granulated sugar, tapping out excess. Set aside. |
| 6. | Stir the Blackberry puree into the egg yolk mixture. In a large bowl beat egg whites on high speed of electric mixer to soft peaks. Gradually add the 2 tbsp. granulated sugar, beating to stiff peaks. Fold egg whites, 1/3 at a time, into Blackberry mixture until no traces of white remain (do not stir). |
| 7. | Carefully spoon mixture into prepared soufflé dishes, filling them nearly full. Arrange dishes in a large baking pan. |
| 8. | Fill pan with enough hot water to come halfway up sides of dishes. Bake about 15 minutes or until soufflés rise and turn golden brown on top. |
| |
| To Serve: |
| Carefully remove dishes from water. Sift powdered sugar over soufflés and serve immediately with Decadent Raspberry Sauce. |
| Flavor Twists: |
| You can prepare this recipe with The Perfect Purée Strawberry, Red Raspberry, Black Currant, Apricot, White Peach, or Mango. |
