Lemon and Blueberry Soufflé Recipe for Fluffiest Treats - The Pass and Provisions
The tangy lemon and vibrant blueberry soufra recipe creates a delightful fusion of flavors. An extraordinary breakfast option awaits when you try this cloud-lik
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.passandprovisions.com.
Ingredients
- 3 large eggs
- 1 cup (240 milliliters/8 fluid ounces) heavy cream
- 2 cups (500 milliliters/16.9 fluid ounces) whole milk
- 1 cup (150 grams/5.3 ounces) fresh or frozen blueberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¾ cup (150 grams/5.3 ounces) granulated sugar
- 2 tablespoons all-purpose flour
- 8-10 sheets of phyllo dough, thawed if frozen
- ½ cup (115 grams/4 ounces) unsalted butter, melted
- Powdered sugar
- Extra blueberries
- Lemon zest
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