Lemon Souffles with Mulberries : Bake-Along #39 - Theme : Souffles

It's Bake-Along #39 today, and the theme is Souffles, Lena's selection. And a very nice choice. I have seen many souffles recipes and have always wanted to try at making souffles "one of these days" and so glad that Lena has chosen this theme. 

It was not easy to select a recipe as there are so many variations of Souffles that I've thought of making, wanted to try a few, but I'm really short of time. I've made this at the last minute yesterday, mixed the souffles in the afternoon, kept the ramekins in the fridge for a few hours, and baked them after dinner! I was pretty busy lately and have kept delaying the making of Souffles countless times. There was one chocolate souffle that I've been meaning to make for so long, but it requires some extra steps, so that will have to wait for another day. So for this theme, I have chosen a simple and delightful souffle, using one of my favourite ingredients, lemons! 

The original recipe is Lemon Souffles with Boysenberries, but I have used some frozen mulberries which I have been collecting for several months from my kind neighbour's mulberry tree.  A teaspoon of boysenberry jam which I have replaced with my own homemade plum jam, is placed at the bottom of the ramekin together with some frozen mulberries. 

Frozen mulberries

The lemon pudding is cooked and the beaten egg whites are mixed in with the warm lemon pudding. This mixture is then poured into the ramekins until it fills to the top.  I then chilled the ramekins in the fridge for a few hours and baked them at night after dinner. You can of course baked them immediately instead of chilling them. This recipe only yields 5 ramekins instead of 6 as stated. And this recipe uses only 3 eggs, unlike other recipes that calls for at least 4 eggs or more.

There's no need to bring the pudding to room temperature, preheated the oven at 400F and bake the ramekins taken straight out from the fridge for about 14 minutes until puffed and top is golden. I baked mine for 18 minutes, because that was what I thought I've read from the recipe! I was excited to see whether will these puffed up like a Souffle should! And gosh, these really puffed up beautifully! It looks so delicate and simply delightful to me!

Sprinkled with some sifted powdered sugar over and serve immediately. They will deflate about 5 minutes after baking! So these photos was taken in a hurry!

Very nice when eaten warm, immediately after baking! The lemony taste is just subtle but really nice, smells lemony delicious while it is baking, and goes so well with the plum jam and mulberries. The texture of the souffle is so fluffy and soft, it is like eating lemon-flavoured "clouds"!!  haha!  Best eaten when it is still warm, as when it deflates and no longer warm, it would not be as nice. This is the first time I'm eating Souffle, and this is the type of dessert that you would only eat, maybe only one ramekin serving. I'm glad that I've tried at making Souffle! I love seeing the puffed look! Thanks, Lena, for an interesting selection!

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Lemon Souffles with Boysenberries
(adapted from Bon Appetit Desserts Cookbook, Barbara Fairchild)
Makes 6
6 teaspoons seedless boysenberry jam (I use homemade plum jam)
24 frozen boysenberries or blackberries (I use frozen mulberries)
2 tablespoons finely grated lemon peel
3/4 cup sugar, divided
1 tablespoon cornstarch
3/4 cup whole milk
3 large eggs, separated, room temperature
2 tablespoons (1/4 stick) unsalted butter
5 tablespoons fresh lemon juice
powdered sugar

1. Preheat oven to 400F. 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.
2. Mash lemon peel and 1/2 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.
3. Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1/4 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 souffles and serve.
(I baked mine for 18 minutes)

#13/100

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