Unusual recipes

Lemon Soufflés with Boysenberries

Lemon Soufflés with Boysenberries


  • 6 teaspoons seedless boysenberry jam
  • 24 frozen boysenberries or blackberries
  • 2 tablespoons finely grated lemon peel
  • 2 tablespoons (1/4 stick) butter
  • 5 tablespoons fresh lemon juice

Recipe Preparation

  • Preheat oven to 400°F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; 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; mix in lemon juice. Season to taste with salt.

  • 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. Sift powdered sugar over.

Recipe by Bon Appétit Test Kitchen, Kana Okada

Nutritional Content

One serving contains the following: Calories (kcal) 240.95 % Calories from Fat 27.7 Fat (g) 7.42; Saturated Fat (g) 3.72 Cholesterol (mg) 119.05 Carbohydrates (g) 40.57 Dietary Fiber (g) 1.69 Total Sugars (g) 36.51 Net Carbs (g) 38.88; Protein (g) 4.61Reviews Section

Watch the video: How to Make Boysenberries Jam (July 2021).