Decadent Hot Blackberry Soufflé

6 Serving size: souffles Preparation time: 50 minutes

    • 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)
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.