Frozen Blackberry Souffles

Categories: Dessert

Serves: 4 Servings

Ingredients:

1 tb Granulated sugar; superfine
2/3 c Granulated sugar
3 lg Eggs; whites of
1 pn Salt
1 c Heavy cream
1/2 c No-sugar-added blackberry
-preserves
1 ts Finely grated lime peel

Instructions:
Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four
11x8-1/2-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 2/3 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, http://www.erols.com/hosey.

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