Blueberry Frozen Soufflé

This soufflé is a prototype for all fruit soufflés, in that the sugar is melted and cooked in the fruit puree and used boiling hot to poach the eggs. This frozen soufflé tastes better if you use wild berries such as huckleberries or even, if you can find them, black currants. Do not strain the berry puree; the skins will melt while cooking. If using the food colorings bothers you, omit them; they are only there to correct the not too attractive color taken on by blueberries when mixed with