Lemon Souffles With Boysenberries

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 teaspoons seedless boysenberry jam
• 24 frozen boysenberries or 24 blackberries or 24 raspberries
• 2 tablespoons finely grated fresh lemon peel
• 3/4 cup sugar, divided
• 1 tablespoon cornstarch
• 3/4 cup whole milk
• 3 large eggs, separated
• 5 tablespoons fresh lemon juice
• powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter six 3/4 cup ramekins; coat with sugar. spoon 1 tsp jam and 4 frozen berries into bottom of each ramekin. place on baking sheet.
• 3 mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. add 2 tbsp butter. bring to boil over medium heat, whisking constantly. boil until thick pudding forms,, whisking constantly, about 1 minute. transfer to large bowl; mix in lemon juice. season to taste with salt.
• 4 using electric mixer, beat egg whites in medium bowl to soft peaks. gradually beat in 1/4 cup sugar; beat until stiff but not dry. fold whites into warm lemon pudding. spoon mixture atop berries; fill to top. bake until puffed, set, and golden around edges, about 14 minutes.
• 5 sift powdered sugar over souffles and serve.