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Blackberry Soufflé with Molten Chocolate Filling8 servings Susan Walter / Consulting Chef |
| For the Molten Chocolate Cream Filling: | |
| • | 2 tsp. The Perfect Purée Blackberry Puree, thawed |
| • | 4 oz. bitter chocolate |
| • | 3/4 cup heavy cream |
| Method for the Molten Chocolate Cream Filling: | |
| 1. | Chop chocolate into small pieces. |
| 2. | Heat cream to a simmer. Remove from heat. |
| 3. | Whisk chocolate into hot cream until melted. |
| 4. | Whisk in Blackberry Puree. Pour into a 8″x8″ dish and chill. |
| 5. | When chilled, form into small balls with a tiny ice cream scoop or melon ball cutter. |
| 6. | Reserve in freezer until needed to complete recipe. |
| For the Blackberry Soufflé: | |
| • | 1 1/4 cups The Perfect Purée Blackberry Puree, thawed |
| • | 1/2 cup sugar |
| • | 5 eggs, separated |
| • | 2 oz. flour |
| • | 1/2 tsp. vanilla |
| Method for the Blackberry Soufflé: | |
| 1. | Preheat oven to 450°F. |
| 2. | Prepare 8 – 5 oz. ramekins by brushing with butter and sugar. |
| 3. | Whisk 1/4 cup sugar together with egg yolks, vanilla and Blackberry Puree. Quickly whisk in flour, taking about 5 seconds. |
| 4. | In a separate bowl, whisk egg whites with remaining 2 tbsp. sugar until firm. |
| 5. | Whisk 1/2 egg whites into fruit mixture. Fold remaining beaten egg whites into fruit mixture. Place about 1/2 cup in each ramekin (about 1/2 full), add the Molten Chocolate Center, fill soufflé dish to 3/4 full with more soufflé mixture. |
| 6. | Place in oven for 14-18 minutes. |