Individual Blackberry Souffles - cooking recipe

Ingredients

1 teaspoon butter
1 1/4 cups sugar, divided
24 ounces blackberries or 20 ounces frozen blackberries
3/4 cup butter (1 1/2 sticks)
2/3 cup flour
5 egg yolks, room temperature
2 tablespoons Chambord raspberry liquor or 2 tablespoons cranberry juice
5 egg whites, room temperature

Preparation

Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar.
Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat.
Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord.
In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture.
Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.