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Cook Time: 35In a small saucepan, combine 1 c. Boysenberries, 2 Tbsp.
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sugar and grated orange zest.
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Bring to a boil over medium heat, stirring and mashing the Boysenberries.
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Dissolve cornstarch in lemon juice and add in to Boysenberry mix.
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Cook, stirring, for about 45 seconds, or possibly till thickened and no longer cloudy.
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Remove from the heat and stir in chambord or possibly framboise and the remaining 1/3 c. Boysenberries.
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Cold to room temperature.
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( The recipe can be prepared ahead to this point.
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Cover and chill for up to 2 days.
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Bring to room temperature before proceeding. )
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Position rack in the lower third of the oven and preheat oven to 350 degrees.
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Lightly coat the inside(s) of a 1 1/2-qt souffle dish or possibly six 1 1/2-c. individual souffle dishes with vegetable oil or possibly nonstick cooking spray.
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Sprinkle with sugar and shake out excess.
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In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed till foamy and opaque.
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Add in cream of tartar and salt; gradually increase speed to high and beat till soft peaks form.
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Gradually add in remaining 3 Tbsp.
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sugar and beat till stiff ( but not dry )
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peaks form.
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Stir Boysenberry mix well.
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Whisk about one-quarter of the beaten egg whites into the Boysenberry mix to lighten it.
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Using a rubber spatula, fold the Boysenberry mix back into the remaining whites.
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Turn into prepared dish(es) and smooth top(s) with spatula.
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Place dish(es) in a roasting pan.
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Fill pan with warm water to come one-third of the way up side of the dish(es).
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Bake till puffed and top is hard to the touch, about 25 min for individual souffles and about 35 min for a large souffle.
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Dust with confectioner's sugar and serve immediately.
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Serve 6.
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Dao
