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1
Cut sheet of waxed paper that is long enough to fit around 1-quart souffle dish and fold it in lengthwise thirds to make ribbon about 4 inches wide.
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2
Wrap this around top of dish to make collar and tape ends together.
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3
Collar should extend about 3 inches above rim of souffle dish.
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4
Secure in place with rubber band or tape and place dish into freezer.
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5
Or prepare 8 ( 1 1/2-cup) ramekins in same way, ensuring collars extend about 1 1/2 inches over rim of ramekins.
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6
In large saucepan, cook blackberries and 13 cup sugar over medium heat until berries soften and collapse, 9 to 11 minutes.
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7
Puree blackberries in mixer, then strain seeds, or you can use food mill.
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8
Stir in blackberry or raspberry liqueur and refrigerate.
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9
Heat remaining 23 cup sugar and water in small saucepan over medium heat to temperature of 235 to 240 degrees, soft-ball stage, 14 to 16 minutes.
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10
Stir mixture until sugar dissolves.
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11
Meanwhile beat egg whites in electric mixer to stiff peaks.
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12
With mixer running, pour sugar mixture into egg whites down side of bowl in slow, steady stream (avoid sugar hitting whisk, otherwise it will spray over bowl).
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13
When hot sugar syrup first touches whites, they will swell tremendously.
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14
Keep beating until whites cool to room temperature, 6 to 10 minutes.
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15
In large bowl, beat whipping cream to soft peaks with whisk or hand mixer.
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16
Fold about 13 egg white mixture into blackberry puree.
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17
Then pour blackberry mixture over remaining egg whites and gently fold until well incorporated.
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18
The cooked egg whites are more stable than uncooked, but you still need to be careful not to deflate them too much.
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19
Gently fold whipping cream into egg white mixture and spoon mixture into prepared souffle dish or ramekins.
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20
It should come at least halfway up paper collar.
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21
Smooth top and freeze until very firm, at least 5 hours.
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22
If you freeze it overnight or longer, place it to refrigerator for at least 1 hour to soften before serving.
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23
If you make it more than 1 day in advance, once mixture is frozen solid, cover it with plastic wrap and gently press wrap against surface of souffle.
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24
Just before serving, carefully remove collar.
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25
Serve individual souffle, or cut large one into pieces.
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26
Enjoy!
