Lemon soufflés with blackberries

The soufflé has always been such a mystical dish--iconically French, notoriously challenging to get just right. When David and I went to Rhode Island, we visited a French restaurant renowned for its soufflés. They had to take our order at the beginning of our meal so the chefs could time it just right, so the soufflés wouldn't fall. However, a ridiculously good deal on blackberries prompted my perusal of blackberry dessert recipes, one of which was this lemon soufflé. I decided it was time to rise to the challenge.

Recipe

from Bon Appétit DessertsMakes 6 6 tsp seedless boysenberry jam24 frozen (or fresh) boysenberries or blackberries2 tbsp finely grated lemon peel3/4 cup sugar, divided1 tbsp cornstarch3 large eggs, separated, room temperature2 tbsp unsalted butter5 tbsp fresh lemon juicepowdered sugarPreheat oven to 400 F. Butter six 3/4-cup ramekins; coat with sugar. Spoon 1 tsp jam and 4 berries into bottom of each ramekin. Place on baking sheet. Mash lemon peel and 1/2 cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add butter. Bring to a boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to a large bowl; mix in lemon juice. Season to taste with salt.Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top. Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over soufflés and serve.

Musings

A few notes on preparation: We only had 4 3/4-cup ramekins, so we used two additional slightly smaller ramekins.I have to say that warm, fresh-out-of-the-oven soufflés have to be one of the better desserts I've had in awhile. Light and fluffy, lemony and sweet. So good, David and I split another one! I was also surprised at how relatively straightforward it was to make, particularly given its especially delicious pay-off. Superb!