Blueberries and Cream Souffles
Indulge in the airy elegance of Blueberries and Cream Soufflés, a dessert that’s as stunning as it is delicious. These individual soufflés combine the vibrant sweetness of fresh blueberry puree with the rich creaminess of a vanilla-kissed custard base, all elevated by the cloud-like texture of stiffly whipped egg whites. With a golden rise and a light dusting of powdered sugar, this recipe transforms simple ingredients into an impressive dinner party finale. The secret to their irresistible, melt-in-your-mouth fluffiness lies in gently folding the egg whites for a delicate lift. Ready in under 45 minutes, these soufflés are not only quick to prepare but best served fresh from the oven for maximum flavor and dramatic presentation. Perfect for impressing family or guests, this dessert is the ultimate blend of fruity sweetness and creamy perfection.
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Ingredients
- 150 grams Fresh blueberries
- 100 grams Granulated sugar
- 10 grams Cornstarch
- 120 ml Heavy cream
- 3 large Egg yolks
- 4 large Egg whites
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Granulated sugar (for coating ramekins)
- 1 tablespoon Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 375°F (190°C). Place a baking sheet in the oven to heat while preparing the soufflés.
Step 2
Grease four 6-ounce ramekins with unsalted butter, ensuring they are evenly coated, then sprinkle a light layer of granulated sugar inside each ramekin. Tilt to coat the sides fully and tap out any excess. Set aside.
Step 3
In a small saucepan over medium heat, combine the blueberries, 50 grams of granulated sugar, and the cornstarch. Cook, stirring continuously, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
Step 4
Transfer the blueberry mixture to a blender or food processor and blend until smooth. Set aside to cool completely.
Step 5
In a medium bowl, whisk together the egg yolks, heavy cream, vanilla extract, and a pinch of salt until smooth. Gradually stir the cooled blueberry puree into this mixture. Set aside.
Step 6
In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining 50 grams of granulated sugar while continuing to beat until the egg whites reach stiff, glossy peaks.
Step 7
Gently fold one-third of the beaten egg whites into the blueberry mixture to lighten it, then carefully fold in the remaining egg whites in two additions. Be gentle to avoid deflating the mixture.
Step 8
Divide the soufflé mixture evenly among the prepared ramekins, filling them almost to the top. Use a spatula to smooth the tops, then run your thumb around the inside rim of each ramekin to help the soufflés rise evenly.
Step 9
Place the ramekins onto the preheated baking sheet in the oven and bake for 13-15 minutes, or until the soufflés have risen and are set on top but still slightly jiggly in the center.
Step 10
Carefully remove the ramekins from the oven and dust the tops with powdered sugar. Serve immediately, as soufflés begin to deflate after a short time.
Nutrition Facts
| Serving size | 601.9 grams (601.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1333 |
| Total Fat 65.70g | 84% |
| Saturated Fat 36.30g | 182% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 705mg | 235% |
| Sodium 427mg | 19% |
| Total Carbohydrate 156.00g | 57% |
| Dietary Fiber 3.70g | 13% |
| Total Sugars 137.10g | |
| Protein 23.40g | 47% |
| Vitamin D 55IU | 275% |
| Calcium 91mg | 7% |
| Iron 2mg | 11% |
| Potassium 399mg | 8% |
Source of Calories