Individual Blackberry Souffles Recipes

Steps:

• Set an oven rack in the lower third of the oven and preheat to 400 degrees F. Brush six 6-ounce ramekins with softened butter, then coat with granulated sugar. Refrigerate until ready to use.
• Put the chocolate and butter in a large heatproof bowl. Fill a saucepan with about an inch of water and bring to a low simmer; set the bowl over--but not touching--the water. Heat, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla. Set aside.
• Combine the egg yolks and 2 tablespoons warm water in the bowl of a stand mixer (or in a large bowl using a hand mixer) and beat until frothy. Gradually add 2 tablespoons of the granulated sugar and continue beating until very thick ribbons form, about 5 minutes. Very lightly fold the yolk mixture into the chocolate mixture.
• Put the egg whites in a clean bowl of a standing mixer (or in a large bowl using a hand mixer) and add the cream of tartar. Beat on medium speed until frothy; increase the speed to high and gradually add the remaining 1/2 cup granulated sugar. Beat until the whites hold a stiff but not dry peak, about 3 minutes.
• Working quickly, fold about a third of the egg white mixture into the chocolate mixture to lighten; then fold in the remaining whites until blended. Gently spoon the souffle mixture into the prepared ramekins and place on a baking sheet. Lightly smooth the tops of the souffles.
• Immediately bake until the souffles rise about 1 1/2 inches from the ramekins, about 18 minutes. In the meantime, make the Triple Raspberry Sauce.
• Remove the souffles from the oven, pour some of the sauce over the center of each, dust with confectioners' sugar and serve immediately.
• In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.

Steps:

• Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar.
• Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat.
• Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord.
• In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture.
• Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.

Steps:

• Prepare a 1 quart souffle dish by creating a collar to go around the rim to support the souffle while it freezes; cut a sheet of waxed paper long enough to go around the dish's rim, then fold in thirds, lengthwise (about a 4 inch wide ribbon).
• It should extend about 3 inches above the rim; secure with a rubber band or tape (or you could prepare 8 ramekins with the collar 1 1/2 inches above each one).
• In a large saucepan, over medium heat, cook the blackberries and 1/3 cup sugar until they soften and burst, about 10 minutes; puree in a food processor, then strain the seeds out (you should have about 2 cups of puree).
• Stir in the liquer and chill.
• In a small saucepan, heat remaining 2/3 cup sugar and water, over medium heat, to the soft-ball stage, 235 - 240 degrees, about 15 minutes.
• Stir until the sugar dissolves, then stop stirring, but use a small brush, moistened with water, to wash down any crystal that may form on the sides of the pan.
• Meanwhile, beat the egg whites in a stand mixer, using the whisk attachment, until stiff peaks form; while running pour the sugar mixture, in a slow steady stream, into the egg whites taking care not to hit the whisk attachment and splatter.
• The egg whites will swell, then subside; continue beating until the egg whites cool to room temperature, about 8 minutes.
• In a large bowl, beat the whipping cream, until soft peaks form, using a whisk or hand mixer.
• Stir 1/3 of the egg white mixture into the blackberry puree, then pour the blackberry mixture into the remaining egg whites and gently fold until well combined.
• Gently fold the whipping cream into the egg whites, then spoon the mixture into the prepared souffle dish or the ramekins; it should come about 1/2 up the waxed paper collar.
• Smooth the top and freeze until very firm, 4 hours to overnight; if frozen overnight, it will need and hour in the refrigerator before serving.
• If freezing for more than a day, press plastic wrap onto the surface once it is frozen to store.
• To serve, remove the collar and cut into thin slices.

Steps:

• Preheat oven to 450° F. and lightly butter two 1-cup ramekins (4 inches in diameter by 1 1/2 inches high).
• In a heavy saucepan simmer apples, brown sugar, cinnamon, and brandy, covered, stirring occasionally, 10 minutes.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks. Beat in hot apple mixture and blackberries until just combined.
• Spoon mixture into ramekins, mounding it in centers, and run a knife around sides, freeing mixture to aid rising. Bake soufflés on a baking sheet in middle of oven until puffed and golden brown, about 8 minutes, and while they are still warm sprinkle with confectioners' sugar.
• Serve soufflés immediately.