Boysenberry Souffle Recipe

Directions

1. 1
   Cook Time: 35In a small saucepan, combine 1 c. Boysenberries, 2 Tbsp.
2. 2
   sugar and grated orange zest.
3. 3
   Bring to a boil over medium heat, stirring and mashing the Boysenberries.
4. 4
   Dissolve cornstarch in lemon juice and add in to Boysenberry mix.
5. 5
   Cook, stirring, for about 45 seconds, or possibly till thickened and no longer cloudy.
6. 6
   Remove from the heat and stir in chambord or possibly framboise and the remaining 1/3 c. Boysenberries.
7. 7
   Cold to room temperature.
8. 8
   ( The recipe can be prepared ahead to this point.
9. 9
   Cover and chill for up to 2 days.
10. 10
    Bring to room temperature before proceeding. )
11. 11
    Position rack in the lower third of the oven and preheat oven to 350 degrees.
12. 12
    Lightly coat the inside(s) of a 1 1/2-qt souffle dish or possibly six 1 1/2-c. individual souffle dishes with vegetable oil or possibly nonstick cooking spray.
13. 13
    Sprinkle with sugar and shake out excess.
14. 14
    In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed till foamy and opaque.
15. 15
    Add in cream of tartar and salt; gradually increase speed to high and beat till soft peaks form.
16. 16
    Gradually add in remaining 3 Tbsp.
17. 17
    sugar and beat till stiff ( but not dry )
18. 18
    peaks form.
19. 19
    Stir Boysenberry mix well.
20. 20
    Whisk about one-quarter of the beaten egg whites into the Boysenberry mix to lighten it.
21. 21
    Using a rubber spatula, fold the Boysenberry mix back into the remaining whites.
22. 22
    Turn into prepared dish(es) and smooth top(s) with spatula.
23. 23
    Place dish(es) in a roasting pan.
24. 24
    Fill pan with warm water to come one-third of the way up side of the dish(es).
25. 25
    Bake till puffed and top is hard to the touch, about 25 min for individual souffles and about 35 min for a large souffle.
26. 26
    Dust with confectioner's sugar and serve immediately.
27. 27
    Serve 6.
28. 28
    Dao