Description
Puffy, sweet, and delicate! This recipe will take you from egg whites to souffle in just 30 minutes.
Ingredients
Units
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- 2 tbsp. Butter, melted
- 1/4 cup granulated sugar
- 1 cup Blackberry Grand Marnier Jam
- 2 Tbsp. Cornstarch
- 1 tbsp. Water
- 4 Egg whites
- 1/3 cup Baker’s Sugar, super fine
- 1 tsp. Lemon Extract
- Powdered Sugar for dusting
Instructions
- Preheat oven to 375 degrees.
- In small sauce pan, whisk together jam, cornstarch and water. Bring to boil while whisking until it begins to thicken. Remove from heat and set aside.
- Using a pastry brush, coat ramekins with melted butter. Add in granulated sugar and shake to coat all inner surfaces of ramekins. Throw away excess sugar. Freeze sugared ramekins until ready to fill.
- In a stand mixer with whisk attachment, whisk egg whites until stiff peaks form. Gradually add in Baker’s sugar (super fine sugar) and lemon extract. Takes about 5 minutes.
- Gently fold in cooled jam mixture with one-third of the egg white. Fold jam/egg whites mixture into the remainder of the egg whites and fold until the two look marbled. You don’t want to mix them too much.
- Remove the ramekins from the freezer and fill with egg whites to the rim. Using the flat edge of a knife, swipe away the excess egg whites, making a flat top.
- Place in the oven for 12-15 minutes or until the souffle rises to almost double. Remove from oven and dust with powdered sugar.
- Devour.
Notes
Very slightly adapted from Verses from My Kitchen