Blackberry Soufflé with L’Epicurien Blackberry Jam

dessert

PF5049 Blackberry Jam

Ingredients: 

8 eggs
4 yolks
50g sugar
50g brown sugar

Preparation:

1. Whisk the yolks with half the Blackberry Jam.

2. Whisk the whites with 50g of the sugar until stiff and gently fold into the first mixture.

3. Caramelize a soufflé dish with the brown sugar and a little bit of water. Spoon the mixture into the dish.

4. Cook in a water bath over medium heat (150° C) for about 15 minutes. Serve hot with the remaining jam.

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