Lemon-Blueberry Soufflé with Berry Compote

Name: Lemon-Blueberry Soufflé with Berry Compote
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Desserts
Ingredients: 1 tbsp lemon zest; 1 cup fresh blueberries; 3 tbsp granulated sugar; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1/2 cup whole milk; 4 large eggs; 4 egg whites; 1/4 cup confectioners' sugar

A light, airy dessert with bright lemon zest and sweet-tart berries, perfect for a joyful afternoon treat.

Cuisine: Desserts

Category: Desserts

Prep: 25 minutes. Cook: 22 minutes.

Serves 4.

Ingredients

1 tbsp lemon zest
1 cup fresh blueberries
3 tbsp granulated sugar
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 cup whole milk
4 large eggs
4 egg whites
1/4 cup confectioners' sugar

Instructions

Step 1: Preheat oven to 375°F (190°C) and butter four 6-ounce ramekins. Sift together lemon zest and 3 tbsp sugar into a bowl.
Step 2: Melt 2 tbsp butter in a small saucepan over medium heat, whisk in 2 tbsp flour until smooth. Gradually pour in 1/2 cup milk while whisking, cooking until thickened (about 3 minutes).
Step 3: Whisk melted butter mixture into sifted lemon-sugar, then fold in 4 whole egg yolks one at a time until combined.
Step 4: In a separate bowl, beat 4 egg whites with a pinch of salt until stiff peaks form. Gently fold into lemon mixture until no white streaks remain.
Step 5: Divide batter evenly among ramekins and smooth tops. Bake for 20-22 minutes until puffed and golden around edges.
Step 6: While soufflés bake, simmer 1 cup blueberries with 1 tbsp sugar for 5 minutes until juicy and slightly broken down. Serve compote over soufflés dusted with confectioners' sugar.