Frozen blackberry souffles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Granulated sugar; superfine |
| ⅔ | cup | Granulated sugar |
| 3 | larges | Eggs; whites of |
| 1 | pinch | Salt |
| 1 | cup | Heavy cream |
| ½ | cup | No-sugar-added blackberry preserves |
| 1 | teaspoon | Finely grated lime peel |
Directions
Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four 11x8-½-inch sheets of wax paper; fold lengthwise in half; wrap, folded-edge up, around ramekins to overlap on sides and extend 3 inches above rims. Secure with tape. Beat egg whites and salt in medium-size bowl with mixer at high speed until frothy; beat in ⅔ cup sugar until stiff, glossy peaks form. Set meringue aside. Beat cream at high speed in second medium-size bowl until soft peaks form; at low speed beat in preserves to blend well. Fold cream and grated lime peel into meringue. Spoon mixture into prepared ramekins; freeze for at least 2 hours or overnight until firm. Serve after removing paper collars. Makes 4 servings.
REDBOOK, JUNE 1990
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .