Lemon Soufflés with Boysenberries

Photo by Kana Okada

from Bon Appètit, March 2008

adapted by Sisi Damner

serves 6

6 teaspoons seedless boysenberry jam (low sugar jam works)

24 frozen boysenberries or blackberries, thawed

2 tablespoons finely grated lemon peel

1/2 cup sugar, divided (you may use a sugar substitute successfully)

1 tablespoon cornstarch 

3/4 cup whole milk

3 large eggs, separated

2 tablespoons unsalted butter, plus more for ramekins 

5 tablespoons fresh lemon juice

powdered sugar 

Preheat the oven to 400 degrees.

Butter 6 1/4-cup ramekins, and coat with sugar. Put 1 scant teaspoon jam and 4 berries onto the bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/4 cup sugar together thoroughly in a heavy medium saucepan and whisk in cornstarch, then milk and yolks. Add 2 tablespoons butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly (about 1 minute). Transfer to large bowl and mix in lemon juice. Season to taste with salt.

Using an electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 cup sugar until stiffbut not dry. Fold whites into warm lemon pudding. Spoon mixture into ramekins and fill to top. The souffles may be assembled up to four hours ahead and chilled until ready to bake (for about 7 extra minutes). Bake until puffed, set and golden around edges, about 14 minutes. Sift powered sugar over and serve at once.

These are very delicious and have "wow" appeal when served at a dinner party. Being able to assemble them before one's guests arrive certainly allows one to enjoy the party.