4 egg yolks
1/2 cup of sugar
1 cup of heavy cream
6 tablespoons of butter or margarine
1 tablespoon of grated lemon zest
1 tablespoon of brandy
1/2 teaspoon of vanilla extract
1 cup of cooked blackberries, chopped
4 egg whites
4 egg yolks
1/2 cup of sugar
1 cup of heavy cream
6 tablespoons of butter or margarine
1 tablespoon of grated lemon zest
1 tablespoon of brandy
1/2 teaspoon of vanilla extract
1 cup of cooked blackberries, chopped
4 egg whites
Beat the egg yolks thoroughly in a small saucepan
Add the sugar and continue beating until smooth
Add the heavy cream and butter or margarine
Place the mixture over low heat and cook, stirring constantly, until thickened
Remove from heat and stir in the lemon zest, brandy, and vanilla extract
Let cool for 15 minutes
Preheat oven to a moderate temperature (170°F)
Grease a soufflé dish with butter or margarine and sprinkle with sugar
Layers of blackberries in the bottom of the soufflé dish
Beat the egg whites until frothy and fold into the egg yolk mixture
Pour over the blackberries and bake for 35 minutes
Serve immediately, warm.
