Blueberry, Blackberry and Raspberry Soufflés
Erin McDowell, author of The Fearless Baker, is here to make the fine art of the soufflé quick, easy and foolproof.
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.purewow.com.
Ingredients
- Unsalted butter, as needed for coating ramekins
- 1 cup (215 g) granulated sugar, divided
- 1 pound (453 g) frozen raspberries, blueberries or blackberries, thawed
- ½ teaspoon pure vanilla extract
- 2½ tablespoons cornstarch
- Pinch fine sea salt
- 6 large egg yolks
- 6 large egg whites
- ¼ teaspoon cream of tartar
- Confectioners’ sugar, for serving
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