Lemon Souffles with Boysenberries
Light and airy lemon souffles topped with fresh boysenberries and a dusting of powdered sugar. These individual desserts feature a perfect balance of tart lemon and sweet berries, with a dramatic puffed presentation.
Ingredients
- •6 teaspoons seedless boysenberry jam
- •24 pieces frozen boysenberries or blackberries
- •2 tablespoons finely grated lemon peel
- •¾ cup sugar, divided
- •1 tablespoon cornstarch
- •¾ cup whole milk
- •3 large eggs, separated
- •2 tablespoons butter
- •5 tablespoons fresh lemon juice
- •2 tablespoons Powdered sugar
Cooking Instructions
- 1.
Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.
15 min
- 2.
Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over.
20 min
