Lemon Soufflé w/Blackberries + Olive Oil

Oh dang, I love a frozen lemon dessert, especially paired with a thick pour of olive oil and jet-black blackberries. Frozen soufflés are not finicky the way hot ones can be because they require no urgency between their making and their serving. You can make them a day or two ahead with no trouble. If you are in the throes of midsummer frenzy, this flavor combination works equally well with lemon sorbet or vanilla ice cream topped with a hefty grating of lemon zest.