Individual Blackberry Souffles

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

butter, sugar, blackberries, butter, flour, egg yolks, chambord raspberry liquor, egg whites

Taken from www.food.com/recipe/individual-blackberry-souffles-353842 (may not work)