Berries With Lemon Souffle Topping
- Total Time
- 1 hour
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Ingredients
- 3tablespoons softened unsalted butter
- ¾cup fresh blueberries
- ¾cup fresh raspberries
- 2large eggs, separated
- ⅔cup sugar
- ¼cup fresh lemon juice
- 1tablespoon finely grated lemon zest
- 2tablespoons flour
- 1cup light cream
- Pinch of salt
- Confectioners' sugar
Nutritional analysis per serving (4 servings)
471 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 5 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease 4 8-ounce ramekins or souffle dishes. Set the buttered dishes in a baking pan at least 1½ inches deep.
- Step 2
Spread berries in the bottoms of the dishes.
- Step 3
Beat egg yolks until light. Beat in sugar and remaining butter until mixture is creamy. Beat in lemon juice, zest and flour, and then whisk in the cream. Beat egg whites with salt until they hold peaks but are not dry. Fold egg whites into lemon batter, and spoon mixture over berries in each dish.
- Step 4
Pour boiling water into outer pan until it comes halfway up sides of baking dishes. Place in oven, and bake for approximately 40 minutes, until tops are puffed and golden brown.
- Step 5
Remove from oven, and allow to cool to room temperature. Dust with sifted confectioners' sugar before serving.
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