Quick and easy to put together, this is a great foolproof dinner-party dessert that can be made year-round (use fresh berries when they are in season). Sifting powdered sugar over the just-baked soufflés adds an elegant touch. Makes 6
6 teaspoons seedless boysenberry jam
24 frozen boysenberries or blackberries
2 tablespoons finely grated lemon peel
¾ cup sugar, divided
1 tablespoon cornstarch
¾ cup whole milk
3 large eggs, separated, room temperature
2 tablespoons (¼ stick) unsalted butter
5 tablespoons fresh lemon juicePowdered sugar
Preheat oven to 400°F. Butter six ¾-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 ½ cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add 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 remaining ¼ cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top.
DO AHEAD: Can be assembled up to 4 hours ahead. Chill.
Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over soufflés and serve.
Fresh ricotta cheese is quite different from most grocery store brands. It is not as watery, and has sweet creamy curds similar to cottage cheese. It gives these soufflés a texture reminiscent of cheesecake. Fresh ricotta cheese can be found at some supermarkets and at Italian markets. Makes 6
1 cup plus 6 tablespoons sugar, divided
1 tablespoon cornstarch
2 tablespoons plus 1 teaspoon unbleached all purpose flour
4 large egg yolks
1½ teaspoons finely grated lemon peel
1 cup whole milk
1 cup fresh ricotta cheese
2 cups frozen blackberries (about 8 ounces), thawed
¼ cup sweet vermouth
3 tablespoons fresh lemon juice
6 large egg whites, room temperature
Whisk ¾ cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
Bring milk just to simmer in small saucepan over medium-high heat.
Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick).
Spread pastry cream out to ⅓-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
Bring blackberries, vermouth, lemon juice, and ¼ cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl; cover and refrigerate.
Butter six ½-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon mixture into ramekins; smooth tops. Run thumb ¼ inch deep around inside edge of each ramekin.
DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with compote.
Anjou pears are called for in this recipe because they are sweet and juicy. If unavailable, Comice or Bartlett pears would make fine substitutes. (Bosc pears are too crisp for these soufflés.) Whichever pears you use, make sure they are super-ripe. Makes 6
Sauce
⅔ cup heavy whipping cream
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 tablespoons bourbon
Soufflés
2 tablespoons (¼ stick) unsalted butter, divided
5 ripe Anjou pears (about 2½ pounds), peeled, cored, cut into ½-inch cubes (6 to 7 cups)
8 tablespoons sugar, divided
2 teaspoons fresh lemon juice
3 large egg yolks, room temperature
4 large egg whites, room temperaturePinch of salt
SAUCE: Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth.
DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
SOUFFLÉS: Generously butter six ¾-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1½ tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1½ tablespoons sugar. Stir lemon juice into pear mixture. Cool to room temperature, about 45 minutes.
Using slotted spoon, transfer pear mixture to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan.
DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold ⅓ of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé mixture among prepared ramekins (ramekins will be full).
Bake soufflés until puffed and golden, about 20 minutes.
Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.