-
1
Arrange a rack in the lower third of the oven and preheat the oven to 350F.
-
2
Generously butter six 8-ounce ramekins and coat with sugar, knocking out the excess.
-
3
Set aside on a baking sheet.
-
4
Put 3/4 cup of the blackberries in a food processor and process until smooth.
-
5
Strain through a coarse-mesh strainer into a bowl and stir the cassis into the blackberry puree.
-
6
Discard the seeds.
-
7
Combine 1 1/4 cups water, the remaining 1/2 cup blackberries, and 2 tablespoons of the sugar in a medium saucepan over medium heat and bring to a simmer.
-
8
Cook until the sugar has melted and the berries are soft, about 5 minutes.
-
9
Transfer the mixture to a food processor and process until smooth.
-
10
Strain the blackberry juice through a coarse-mesh strainer, discarding the seeds, and keep warm.
-
11
Melt the 4 tablespoons butter in a small saucepan over medium-high heat.
-
12
Whisk in the flour until smooth and cook for 1 minute.
-
13
Whisk in the blackberry juice and cook, whisking constantly, until the mixture is thickened and pulls away from the sides of the pan.
-
14
Transfer the mixture to a stand mixer fitted with the paddle attachment, add the blackberry puree, and beat until no more steam comes from the dough, about 2 minutes.
-
15
Add the egg yolks, one at a time, and beat until smooth.
-
16
Transfer to a large bowl and clean the mixer bowl.
-
17
Put the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment and whip until frothy.
-
18
Continue whipping, adding the remaining 1/3 cup plus 2 tablespoons sugar 1 tablespoon at a time, and whip until stiff peaks form.
-
19
Gently fold the egg whites into the blackberry mixture until combined.
-
20
(It is okay if a few streaks of the blackberry base are visible.)
-
21
Fill the prepared ramekins three-quarters full with the batter and bake on the baking sheet in the lower third of the oven until the souffle rises and the tops are lightly browned, about 35 minutes.
-
22
Remove from the oven.
-
23
At the table, using a large spoon, break into the center of each souffle and pour in some of the blackberry sauce.
-
24
Top with a dollop of lemon whipped cream.
-
25
Bring the milk, heavy cream, vanilla bean and seeds, and blackberry preserves to a simmer in a small saucepan over medium heat.
-
26
Meanwhile, fill a large bowl halfway with ice water and have ready a smaller bowl that will fit inside it.
-
27
Also have ready a fine-mesh strainer.
-
28
Whisk together the egg yolks and sugar in a medium bowl until pale.
-
29
Slowly whisk in the warm milk mixture until combined.
-
30
Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon, about 4 minutes.
-
31
Stir in the creme de cassis.
-
32
Remove the sauce from the heat, immediately strain the mixture into the smaller bowl, and set in the ice bath to stop the cooking, stirring until the mixture is cool.
-
33
Cover and refrigerate for at least 1 hour and up to 8 hours before serving.
-
34
Combine the heavy cream, lemon zest, confectioners sugar, and vanilla seeds in a medium bowl and whip until soft peaks form.
-
35
Cover and refrigerate.
-
36
The cream can be made 30 minutes ahead of time.
-
37
Whip lightly again if needed before serving.
