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Blueberry, Blackberry, and Raspberry Soufflés

A delightful celebration of summer berries in a light and airy soufflé, perfect for any dessert occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For preparing the ramekins
  • Unsalted butter, as needed for coating ramekins Softened butter is preferred for coating.
  • 1 cup g granulated sugar, divided To be divided into two portions: one for the ramekins and one for the mixture.
For the soufflé
  • 1 pound g frozen raspberries, blueberries, or blackberries, thawed You can use a mix of these berries.
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 tablespoons cornstarch
  • Pinch fine sea salt
  • 6 large pieces egg yolks
  • 6 large pieces egg whites Ensure they are at room temperature for optimal whipping.
  • 1/4 teaspoon cream of tartar
  • Confectioners sugar, for serving To dust on top before serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Place six 6-ounce ramekins on a baking sheet and generously coat each with softened butter, followed by a dusting of granulated sugar.
  2. In a blender or food processor, puree the thawed fruit until smooth, then strain through a fine mesh sieve. Mix in the vanilla extract to achieve about 1 cup of berry puree.
  3. In a small bowl, whisk together 1/2 cup of sugar, cornstarch, and a pinch of salt. Stir this mixture into the berry puree, then blend in the egg yolks until combined.
Whipping Egg Whites
  1. In an electric mixer, whip the egg whites and cream of tartar together until they start to hold shape. Gradually add in the remaining sugar and continue whipping until medium peaks form.
Combining Mixtures
  1. Carefully fold a portion of the whipped egg whites into the berry puree mixture to lighten it, then gently fold in the rest of the egg whites.
Baking
  1. Divide the soufflé mixture evenly among your prepared ramekins and bake for 25 to 30 minutes until risen and golden brown.
  2. Serve immediately, dusted with confectioners sugar.

Notes

These soufflés are best enjoyed fresh out of the oven. You can serve them with whipped cream or ice cream for an extra treat. Store any leftovers in the refrigerator for up to 2 days, but expect them to deflate.