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Blueberry Soufflé
Preparation info
12
soufflés, 3¼ inches in diameter- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 1 pound 6 ounces 625
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
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