2 egg yolks 2 egg whites 65 g/ 1/3 cup + 2 tbsp granulated sugar 400 g/ 2 cups blackberries (keep about 20 aside to freeze for garnishing) 2 tbsp orange blossom water ½ tbsp cornstarch
Preheat the oven to 210°C/ 425°F Butter the ramekins and sprinkle with granulated sugar. Place in the refrigerator until usage. In a saucepan, cook blackberries with 2 tbsp sugar for 5 minutes on a medium heat. Mash blackberries with a fork and pass through a sieve. Add 2 tbsp orange blossom water. Whisk in the egg yolks one at a time and set aside until cooled. Whisk egg whites till they hold soft peaks, gradually adding ½ tbsp cornstarch and 60 g sugar. Fold in the blackberries mixture to the egg whites. Fill the ramekins to the brim with the mixture and level off the surface with a spatula. Place ramekins on a baking tray in the center of the oven and bake at 210° C/ 425°F for 11-14 minutes (depending on oven strength), or until well-risen and golden. Sprinkle with icing sugar, place a few frozen blackberries on top of soufflés and serve immediately.