Blackberry Soufflé

Name: Blackberry Soufflé
Yield: Serves 6
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the molds; 1/3 cup plus 4 tablespoons sugar, plus more for the molds; 1 1/4 cups frozen blackberries, thawed; 1 tablespoon crème de cassis; 1/4 cup plus 2 teaspoons all-purpose flour; 4 large egg yolks; 5 large egg whites; Pinch of cream of tartar; Blackberry Sauce (recipe follows); Lemon Whipped Cream (recipe follows); 1 cup whole milk; 1 cup heavy cream; 1/2 vanilla bean, split and seeds scraped; 1/4 cup good-quality blackberry preserves; 4 large egg yolks; 3 tablespoons sugar; 2 teaspoons crème de cassis or crème de mûre; (makes about 2 cups); 1 cup heavy cream, very cold; 1 teaspoon finely grated lemon zest; 3 tablespoons confectioners’ sugar; Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract; (makes 2 cups)

December 14, 2011

Nothing says “ta-da!” quite like a soufflé, making it a fitting finale for the most special of meals. With its dramatic presentation (the soufflé is delivered intact, then broken into and sauced tableside), this deep violet soufflé is one of the restaurant’s most popular desserts. Colored and flavored with the essence of sweet and juicy blackberries, the texture of the delicate soufflé is light, airy—practically ethereal. The thick blackberry sauce, much like a crème anglaise, heightens the berry flavor and adds a wealth of richness to the dessert. Lemony whipped cream is the finishing touch.

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