Creamy Frozen Blackberry Souffle
This frozen blackberry souffle is creamy, rich and fruity with the fluffy texture. When you have the first bite, it's going to be difficult to stop going back for more and more... 18
frozen or fresh
blackberry or raspberry
heavy whipping cream
Cut sheet of waxed paper that is long enough to fit around 1-quart soufflé dish and fold it in lengthwise thirds to make ribbon about 4 inches wide.
Wrap this around top of dish to make collar and tape ends together.
Collar should extend about 3 inches above rim of soufflé dish.
Secure in place with rubber band or tape and place dish into freezer.
Or prepare 8 ( 1½-cup) ramekins in same way, ensuring collars extend about 1½ inches over rim of ramekins.
In large saucepan, cook blackberries and ⅓ cup sugar over medium heat until berries soften and collapse, 9 to 11 minutes.
Purée blackberries in mixer, then strain seeds, or you can use food mill.
Stir in blackberry or raspberry liqueur and refrigerate.
Heat remaining ⅔ cup sugar and water in small saucepan over medium heat to temperature of 235 to 240 degrees, soft-ball stage, 14 to 16 minutes.
Stir mixture until sugar dissolves.
Meanwhile beat egg whites in electric mixer to stiff peaks.
With mixer running, pour sugar mixture into egg whites down side of bowl in slow, steady stream (avoid sugar hitting whisk, otherwise it will spray over bowl).
When hot sugar syrup first touches whites, they will swell tremendously.
Keep beating until whites cool to room temperature, 6 to 10 minutes.
In large bowl, beat whipping cream to soft peaks with whisk or hand mixer.
Fold about ⅓ egg white mixture into blackberry puree.
Then pour blackberry mixture over remaining egg whites and gently fold until well incorporated.
The cooked egg whites are more stable than uncooked, but you still need to be careful not to deflate them too much.
Gently fold whipping cream into egg white mixture and spoon mixture into prepared soufflé dish or ramekins.
It should come at least halfway up paper collar.
Smooth top and freeze until very firm, at least 5 hours.
If you freeze it overnight or longer, place it to refrigerator for at least 1 hour to soften before serving.
If you make it more than 1 day in advance, once mixture is frozen solid, cover it with plastic wrap and gently press wrap against surface of soufflé.
Just before serving, carefully remove collar.
Serve individual souffle, or cut large one into pieces.