Blackberry Soufflé

Name: Blackberry Soufflé
Yield: 6
Ingredients: 2 cups of scalded whole milk (480 ml); 1 envelope of unflavored white gelatin (12 g); 10 blackberries without seeds (100 g); 1/2 tablespoon of grated orange zest; 1/3 cup of sugar (60 g); For the sauce; 1 cup of orange juice (240 ml); 1 tablespoon of cornstarch; 1 tablespoon of sugar

1
2 cups of scalded whole milk (480 ml)
2
1 envelope of unflavored white gelatin (12 g)
3
10 blackberries without seeds (100 g)
4
1/2 tablespoon of grated orange zest
5
1/3 cup of sugar (60 g)
6
For the sauce
7
1 cup of orange juice (240 ml)
8
1 tablespoon of cornstarch
9
1 tablespoon of sugar

Ingredients

1
2 cups of scalded whole milk (480 ml)
2
1 envelope of unflavored white gelatin (12 g)
3
10 blackberries without seeds (100 g)
4
1/2 tablespoon of grated orange zest
5
1/3 cup of sugar (60 g)
6
For the sauce
7
1 cup of orange juice (240 ml)
8
1 tablespoon of cornstarch
9
1 tablespoon of sugar

Directions

1
Line a 9.5 cm x 20 cm English muffin tin with plastic wrap and reserve
2
In a blender, combine the scalded whole milk with the gelatin until dissolved
3
Add the blackberries, orange zest, and sugar to the blender in small increments, blending well to obtain a smooth mixture
4
Pour the mixture into the prepared muffin tin, cover with plastic wrap, and refrigerate until firm (about 3 hours)
5
Prepare the sauce: In a small saucepan, combine all the ingredients and cook over medium heat, stirring constantly, until slightly thickened (about 3 minutes)
6
Let cool
7
Unmold the soufflé onto a decorative plate and serve with the orange sauce at room temperature
8
45 calories per serving