1/2 cup lemon juice
1 1/2 cups granulated sugar
1 Tablespoon butter
3 egg yolks
4 cups Blackberries
1 cup granulated sugar, plus a little for dusting
zest of 1 lemon
pinch of ground ginger
pinch of ground cinnamon
8 egg whites
To make the Lemon sauce, place the juice, 1 1/2 cups sugar, butter, egg and egg yolks in medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Cook slowly, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and set aside to cool.
Preheat oven to 400. Butter the bottom and sides of 4 large custard cups and dust sides with sugar.
To make souffle’s, place the berries and 3/4 cup sugar in saucepan over high heat. Bring the mixture to boil and cook until sugar dissolves. Cook additional 3-5 minutes until mixture thickens. Remove mixture from heat and strain the berries through a seive. pressing berries through w/o seeds.. Add lemon zest, cinnamon and ginger , mix well.
Place egg whites in an electric mixer and process on high speed just until soft peaks form. Sprinkle in the remaining 1/4 cup sugar 1 tablespoon at a time slowly. Whip until glossy and soft but not stiff.
Gently fold egg whites into blackberry mixture just until blended. Okay if there are a few streaks.
Pour mixture into custard cups, filling to tops and then smoothing the top of each one. Bake until souffle’s are puffed and slightly golden, 20-25 minutes.
Remove from the oven and dust with powdered sugar
Serve immediately , with lemon sauce.
Depending on the size of your custard cups warrants the amount served.