Lemon Souffle with Blackberries and Raspberries

Hi there! It's that time of the week again where I post another recipe from The Cookbook and this week I decided to adapt the Lemon Souffle with Boysenberries recipe. I pretty much love every single berry on Earth except blueberries and I love making desserts that use berries. Sadly the hubby doesn't really like berries so that's mean more desserts for me!

Souffles can be tricky little beasts because a successful souffle is one that rises in the oven and stays risen as you serve it. I've had my ups and downs with these things but there are two tricks that will lead to awesome souffles most of the time if not all of the time. Trick #1 is to really whip the egg whites well. Don't overwhip them into super stiff and dry peaks but whip them until they form soft peaks and you can tip the bowl over without the egg whites spilling out. Trick #2 when mixing the egg whites in with the custard, gently fold them into each other with a rubber spatula. Do not stir them and do not use a mixer. I must admit....I had to make these twice because the first time, I underwhipped my egg whites and my souffles sunk faster than the Titanic.
   

Before Baking(top) and After Baking(bottom)

6     tsp seedless blackberry preserves

12   frozen blackberries

12   frozen raspberries

2     tbsp finely grated lemon peel

¾    cup sugar, divided

1     tbsp cornstarch

¾    cup whole milk

3     large eggs, separated

2     tbsp butter

4     tbsp fresh lemon juice

       Powdered sugar

1. Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon of preserves, 2 frozen blackberries and 2 frozen raspberries into bottom of each ramekin. Place on baking sheet. 
2. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. 
3. Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture atop berries; fill to top. 
4. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar on top if desired and serve immediately.

Sooooo delicious....

Note: If you plan on making these for a dinner party or something then you can make these up to 4 hours in advance. Just follow steps 1-3 and then place the ramekins in the fridge until you are ready to bake them.

Enjoy!

-DJ