Raspberry and Blueberry Souffle

A souffle is always a beautiful way to finish an elegant dinner, but it requires work at the last moment, which is not always possible. However, the souffle mixture in the recipe here can be prepared up through step 9 and placed in the refrigerator for up to an hour before cooking. Furthermore, this souffle can he cooked 1 day or so ahead, unmolded, and served cold with a raspberry sauce. The cold version has an even stronger berry taste than the hot one, the fresh blueberries folded into the mixture before cooking enhance the look as well as the taste of the souffle. Do not use frozen blueberries because they will run and discolor the whole souffle during cooking.

The souffle sometimes splits a little in the center while cooking. Although it may not have as professional a look when this happens, it doesn't change the taste. The larger the souffle the more it will have a tendency to split. Therefore, smaller souffles will usually hold their shape better and be easier to serve.

Yield: 8 servings

Souffle mixture
3/4 lb. Fresh or frozen unsweetened raspberries (to make about 1 c. Raspberry puree, unsweetened)
3 egg yolks
1/2 c. Granulated sugar
2 tb. Flour
3/4 c. Milk
6 egg whites
3/4 c. Fresh blueberries
1 tb. Butter (for buttering mold)

Extra granulated sugar (for coating the mold)

Raspberry sauce
3/4 lb. Fresh or frozen unsweetened raspberries, thawed
1/2 c. Raspberry jam or preserves, preferably seedless, strained
1 tb. Raspberry brandy

Confectioners' sugar to dust top of souffle

	1. Strain the 1 1/2 lb. Fresh or frozen raspberries for the souffle and the raspberry sauce through a food mill and then through a sieve, using the technique explained in the blackberry clafoutis recipe, steps 6-8. Set 1 c. Of the puree aside for the sauce and reserve 1 c. For the filling of the souffle.
	2. For the souffle: combine the 3 egg yolks with 1/4 c. Of the granulated sugar and the 2 tb. Flour, and mix with a whisk until smooth. Bring the 3 4 c. Milk to a boil and combine with the egg yolk mixture. Place back on the stove, bring to a boil, and boil until the mixture thickens. Set aside.
	3. Put 1 c. Of raspberry puree in a saucepan and cook on top of the stove to concentrate the flavor and reduce to about 1/3 c. Combine with the egg yolk mixture.
	4. Beat the 6 egg whites until stiff, using a whisk or an electric mixer. When stiff, add the remaining 1/4 c. Granulated sugar and beat for another 15 to 20 seconds. Add one-fourth to one-third of the beaten whites to the egg yolk-raspberry mixture and mix with a whisk to incorporate.
	5. Add that mixture to the remainder of the beaten whites, and fold with a large spatula until well-mixed.
	6. Sprinkle the 3/4 c. Blueberries on top and fold them in, mixing lightly.
	7. Butter and sugar a 6-c. Souffle mold and pour the mixture into it. The mold should be completely filled.
	8. Smooth the top and mark lines by gently pressing the edge of a long cake spatula into the top of the mixture and then raising the spatula to leave a line on top. Make lines at 1 1/2-in. Intervals all along the surface. Then mark in the other direction, creating crisscrossing lines.
	9. Run the tip of your thumb all around the outside of the souffle to make a clean edge and make the mixture pull back slightly from the rim of the bowl.
	10. Place in a preheated 360- to 375 -degree oven for approximately 30 minutes. While the souffl6 is in the oven, make the raspberry sauce: combine the reserved cup of unsweetened raspberry puree with the 1/2 c. Strained raspberry jam or preserves and the 1 tb. Raspberry brandy, and mix well until smooth. When the souffle is removed from the oven, it should be puffed up and cooked inside. Sprinkle it with confectioners, sugar.
	11. Spread 2 to 3 tb. Of the sauce on each plate and, at the table, spoon a nice portion of the souffl6 into the center. Serve immediately. Or serve the souffle cold. Let it deflate slowly at room temperature for 45 minutes to 1 hour, then cover it with plastic wrap and refrigerate for a few hours or, preferably, overnight.
	12. Unmold the cold souffle on a serving platter. It will slide out of the mold easily.
	13. Coat the unmolded souffle with the raspberry sauce and decorate the top with fresh raspberries and blueberries.
	14. Place some sauce on each individual plate, cut the souffle into wedges, and serve on top of the sauce as a light, cold pudding.