Blackberry Souffle’s with Lemon Sauce

 

Lemon Sauce

1/2 cup lemon juice

1 1/2 cups granulated sugar

1 Tablespoon butter

1 egg

3 egg yolks

Souffle’s

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.