White Chocolate Berry Soufflés

BERRY MIXTURE
Frozen mixed berries, thawed and drained 2 cups 500 mL
Granulated sugar 1/2 cup 125 mL
Orange-flavoured liqueur (such as Grand Marnier) 2 tbsp. 30 mL

Hard margarine (or butter) 1/2 tsp. 2 mL
Granulated sugar 2 tbsp. 30 mL

SOUFFLÉ
Hard margarine (or butter) 2 tbsp. 30 mL
All-purpose flour 2 tbsp. 30 mL
Milk 1/2 cup 125 mL

White chocolate baking squares (1 oz., 28 g, each), chopped 3 3
Egg yolks (large), fork-beaten 2 2
Granulated sugar 3 tbsp. 50 mL

Egg whites (large), room temperature 4 4

Icing (confectioner's) sugar, for dusting 1 tbsp. 15 mL


Berry Mixture: Combine first 3 ingredients in medium frying pan on medium. Heat and stir until sugar is dissolved. Increase heat to medium-high. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and mixture is slightly thickened. Cool.


Preheat oven to 375ºF (190ºC), see Tip, page 81. Grease six 1/2 cup (125 mL) ramekins with margarine. Sprinkle each with 1 tsp. (5 mL) of second amount of sugar. Tilt ramekins to coat bottom and side of each. Gently tap to remove excess sugar. Place ramekins on baking sheet. Divide and spoon berry mixture into each.


Soufflé: Melt margarine in small saucepan on medium. Add flour. Heat and stir for 1 minute. Add milk. Stir for 2 to 3 minutes until boiling and thickened.


Add chocolate. Heat and stir until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.


Combine egg yolks, granulated sugar and about 2 tbsp. (30 mL) milk mixture in small bowl. Stir into remaining milk mixture. Heat and stir on medium-low until sugar is dissolved. Transfer to large bowl.


Beat egg whites in medium bowl until stiff (not dry) peaks form. Fold about 1/3 of egg whites into chocolate mixture until almost combined. Fold in remaining egg whites until just combined. Divide and carefully spoon mixture into prepared ramekins. Bake for about 20 minutes, without opening oven door, until puffed and set.


Dust with icing sugar. Serve immediately. Serves 6.


1 serving: 331 Calories; 10.6 g Total Fat (3.3 g Mono, 0.6 g Poly, 5.8 g Sat); 87 mg Cholesterol; 53 g Carbohydrate; 2 g Fibre; 6 g Protein; 106 mg Sodium




Reprinted from The Egg Book © Company's Coming Publishing Limited