Blueberry Soufflé

1. 1

   Lightly oil a 3-quart souffle dish; sprinkle with sugar.

2. 2

   Cut a piece of aluminum foil long enough to fit around souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil; wrap around outside of dish, oiled side against dish, allowing foil to extend 3 inches above rim to form a collar. Secure foil around dish with string or freezer tape.

3. 3

   Process blueberries through a food m ill or sieve; reserve liquid, and discard pulp. Combine blueberry liquid, sugar, water, and lemon juice in a large saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cook over medium heat, without stirring, until mixture reaches thread stage (234u00b0). Remove from heat; cool.

4. 4

   Beat egg whites (at room temperature) until stiff peaks form. Add lemon rind. Fold a small amount of beaten egg white into blueberry mixture to aerate or lighten the mixture. Gently fold remaining beaten egg white into blueberry mixture. Spoon into prepared souffle dish

5. 5

   Bake at 400u00b0 for 25 minutes or until puffed and set. Spoon into individual serving bowls, and serve immediately with Blueberry Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.