Berries With Lemon Souffle Topping
Published July 28, 1998
- Total Time
- 1 hour
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Ingredients
3 tablespoons softened unsalted butter
¾ cup fresh blueberries
¾ cup fresh raspberries
2 large eggs, separated
⅔ cup sugar
¼ cup fresh lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons flour
1 cup light cream
Pinch of salt
Confectioners' sugar
Nutritional analysis per serving (4 servings)
49 grams carbs; 182 milligrams cholesterol; 471 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 2 grams fiber; 95 milligrams sodium; 5 grams protein; 42 grams sugar
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 1 ½ 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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