A+ A A-



Ingredients for 8 servings:



12 ounces fresh blackberries (2 - 1/2 pint containers)

1/3 cup Blackberry Brandy or Cassis, divided


Souffle Base:

1/2 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons fresh, strained lemon juice

3 large egg whites at room temperature (scant 1/2 cup)

1/8 teaspoon cream of tartar

2 tablespoons confectioner's sugar


6 ladyfingers, butter cookies or pound cake




Rinse, drain, then pass the blackberries through a food mill to remove seeds.  Add 3 tablespoons blackberry liqueur at intervals to help press the juices through the mill.


Bring sugar and lemon juice to a simmer in a nonreactive saucepan swirling the pot to help dissolve the sugar before the liquid boils. When the temperature reaches the boil begin beating the egg whites on medium low speed in a heavy-duty mixer.  When the whites are foamy, sprinkle on the cream of tartar and beat to soft peaks.  At this point add the confectioner's sugar in 2 installments beating on medium speed.


Keep an eye on the boiling syrup.  At 220 degrees, remove the pan from the heat and dribble the hot liquid into the beaten whites being careful to pour into the whites between the moving beater and the bowl.  Continue beating the whites until the mixture is cool, about 7 to 10 minutes.  Pour in the blackberry puree.


Lightly oil a 4 or 6 cup souffle mold.  Spoon 1/3 of the blackberry souffle into the mold.  Halve the ladyfingers so they are 1/4" thick.  Sprinkle on a teaspoon of liqueur and piece together a layer of cookies on top of the souffle.  Cover with another third of the souffle and repeat.  Finish with souffle.


Tightly cover the souffle glace with oiled plastic wrap and freeze overnight or at least 2 hours before serving.