Wildberry Souffle with Blackberry Brandy Sauce
Breaking out the sweaters and serving several fresh fall dishes.
The final days of summer found David breaking out the sweaters and hitting the cider hard while Andrew was busy sprucing up the website with several fresh fall dishes. The soufflé was by far the studio favorite.
Wildberry Soufflé with Blackberry Brandy Sauce
|1 Tbsp||Fresh lemon juice|
|3/4 Cup||Fresh mixed berries (raspberries, blueberries, blackberries)|
|1 Jar (10 ozs.)||Smucker’s Simply Fruit Blackberry Spreadable Fruit|
Egg whites (about 7 lg. egg whites)
|1/8 tsp||Cream of tartar|
|1⁄2 tsp||Pure vanilla extract|
|3 Tbsp||Butter, chilled|
|2 Tbsp||Granulated sugar|
- Pre-heat oven to 350 degrees.
- In a small dish combine the lemon juice with the cornstarch. Stir until smooth. Set aside.
- Combine fresh berries, blackberry spreadable fruit and brandy in a small saucepan. Bring to a simmer. Stir in reserved cornstarch and lemon juice mixture. Stir over low heat until thickened. Remove from heat, transfer mixture to a container, cover and refrigerate until completely cooled.
- Meanwhile, in a large mixing bowl, beat egg whites with an electric mixer to soft peaks using a whip attachment. Add cream of tartar, and vanilla extract. Beat until stiff peaks form.
- Gently fold one cup of berry mixture into whipped egg whites until combined.
- Butter the inside of 6 large ramekins. Sprinkle sugar into one of the molds and rotate the mold to evenly coat the sides and bottom. Dump remaining sugar into next ramekin and repeat process. Repeat until all ramekins are dusted with sugar.
- Spoon whipped egg white mixture into each ramekin to the top. Place ramekins on a sheet pan.
- Bake soufflés for 8-10 minutes or until soufflés rise well above the rim of the ramekins. Serve immediately with remaining sauce spooned into the baked soufflés.