How To Make Swirled Berry Souffles

Create a mixed berry compote that will be the backbone of this light and enchanting dessert. With every bite you will taste the sweet flavors of summer. Whip together egg whites and sugar until it has soft peaks, and then slowly fold in part of the berry mixture to the meringue. Put the remaining berry compote in the bottom on the ramekins and layer the swirled meringue mix on top. You can sprinkle the soufflés with some sliced pistachios before you place them in the oven to bake. The soufflés cook quickly and should be served immediately. Be careful moving the soufflés to prevent them from collapsing. In this video, Chef Susie provides an online cooking lesson for a playful swirled berry soufflé. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Swirled Berry Souffles

2 cups raspberries
1 cup blackberries
1/2 cup granulated sugar
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
3 large egg whites
1/2 cup granulated sugar
1/3 cup chopped unsalted pistachios

Makes 6 servings

1. Preheat the oven to 400°. In a medium saucepan, combine the raspberries and blackberries with the granulated sugar, water, vanilla and lemon juice. Bring to a simmer over moderate heat. Stir in the cornstarch mixture and cook, stirring, until thickened, about 1 minute. Set aside.
2. In a large bowl, beat the egg whites until they hold very soft peaks. Gradually beat in the sugar, 2 tablespoons at a time, and continue beating until glossy peaks form, about 3 minutes longer. Gently swirl in 3/4 cup of the berry mixture, leaving streaks in the beaten whites.
3. Spoon the remaining berry mixture into six 1/2-cup ramekins. Top with the soufflé mixture, mounding it slightly. Sprinkle with the pistachios. Bake the soufflés for 6 or more minutes until golden on top. Serve.

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