• 7 oz blueberry
• 10 gram corn starch (1 TB spoon plus 1 teaspoon)
• 5 TB spoons water, divided
• 3 egg whites
• 22 grams powdered sugar (2 TB spoons plus 1 teaspoon)
• pinch of salt
• 65 grams sugar (¼ cup plus 1 TB spoon)
• pinch of salt
• 1/4 cup sugar
• Preheat oven to 390 degrees F.
• Thoroughly butter 6 (8-ounce) ramekins or a 2-quart soufflé dish and sprinkle with 1/4 cup sugar.
• Place berries in food processor or blender.
• Pulse until puréed.
• Place in a sieve and press gently to extract juice.
• Combine corn starch with 2 TB spoons of water.
• Add to the berry mixture.
• Bring the berry mixture to a boil over lower heat.
• Cook for 5 minutes.
• In a different pot, mix together 3 TB spoons of water and 65 grams of sugar.
• Bring to a boil over medium heat and boil for about 5 minutes, until it starts thickening.
• Combine the berry mixture and the syrup together and let it cool a little.
• Meanwhile, beat egg whites in a clean, dry bowl with a mixer until frothy.
• Gradually add powdered sugar and salt.
• Beat until firm peaks form.
• Stir 1 cup egg white mixture into berry mixture.
• Fold remaining egg white mixture into berry mixture.
• Spoon into ramekins or soufflé dish.
• Smooth the top with a knife and run a finger along the side of the ramekin to make sure nothing sticks at the sides as that will prevent your souffle from rising.
• Bake 9 to 12 minutes, until soufflé rises.
• Serve immediately.
Note: As a soufflé bakes, hot air gets trapped inside, and as soon as it’s removed from the oven, the air escapes, causing the souffle to deflate. Next time you make a souffle, plan to bake it so it comes out of the oven just before you want to serve it. Bring it to the table immediately…and fascinate your guests as you watch it fall!
Tip: When in season I like to make this souffle with black currants and blackberries, they add delicious aroma to souffle.
You can also use a mixture of blackberries, black currants, red currants and white currants (it will make your souffle taste even better).