Ricotta Soufflés With Blackberry Compote Recipe

Name: Ricotta Soufflés With Blackberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 6 tablespoons sugar, divided; 1 tablespoon cornstarch; 2 tablespoons plus 1 teaspoon all purpose flour; 4 large egg yolks; 1 1/2 teaspoons finely grated lemon peel; 1 cup whole milk; 1 cup fresh; 2 cups frozen blackberries (about 1/2 pound); 1/4 cup sweet vermouth; 3 tablespoons fresh lemon juice; 6 large egg whites

Servings: persons

1 cup plus 6 tablespoons sugar, divided
1 tablespoon cornstarch
2 tablespoons plus 1 teaspoon all purpose flour
4 large egg yolks
1 1/2 teaspoons finely grated lemon peel
1 cup whole milk
1 cup fresh
2 cups frozen blackberries (about 1/2 pound)
1/4 cup sweet vermouth
3 tablespoons fresh lemon juice
6 large egg whites

1
Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
2
Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
3
Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
4
Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each souffle dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
5
Preheat oven to 350u00b0F. Bake souffles until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plus 6 tablespoons sugar, divided, 1 tablespoon cornstarch, 2 tablespoons plus 1 teaspoon all purpose flour, 4 large egg yolks, and more.

Yes, Ricotta Soufflés With Blackberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta Soufflés With Blackberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions