Frozen blackberry souffles

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Granulated sugar; superfine
⅔ cup Granulated sugar
3 larges Eggs; whites of
1 pinch Salt
1 cup Heavy cream
½ cup No-sugar-added blackberry preserves
1 teaspoon Finely grated lime peel

Directions

Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four 11x8-½-inch sheets of wax paper; fold lengthwise in half; wrap, folded-edge up, around ramekins to overlap on sides and extend 3 inches above rims. Secure with tape. Beat egg whites and salt in medium-size bowl with mixer at high speed until frothy; beat in ⅔ cup sugar until stiff, glossy peaks form. Set meringue aside. Beat cream at high speed in second medium-size bowl until soft peaks form; at low speed beat in preserves to blend well. Fold cream and grated lime peel into meringue. Spoon mixture into prepared ramekins; freeze for at least 2 hours or overnight until firm. Serve after removing paper collars. Makes 4 servings.

REDBOOK, JUNE 1990

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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