Blueberry Soufflé

Name: Blueberry Soufflé
Yield: 12 soufflés, 3¼ inches (8.1 cm) in diameter
Ingredients: 1 recipe Liqueur Soufflé batter; 1 pound 6 ounces (625 g) fresh or thawed frozen blueberries; 1 pound 6 ounces (625 g) fresh or thawed frozen blueberries; 3 ounces (85 g) granulated sugar; powdered sugar; 1 recipe Raspberry Sauce

Preparation info

12
soufflés, 3¼ inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 recipe Liqueur Soufflé batter
1 pound 6 ounces (625

Dessert
Vegetarian

Method

Prepare the full recipe of soufflé batter and the ramekins through Step 4, omitting the liqueur.
Puree the blueberries with the granulated sugar. Place in a heavy saucepan and reduce by half over low heat, forming a thick pulp. Stir frequently, especially when the blueberries start to thicken, to prevent the mixture from burning. Remove from the heat and let co