Blackberry Soufflé Gelato

Name: Blackberry Soufflé Gelato
Yield: 12
Ingredients: Oil (for greasing); 1 cup of dried blackberries, seedless (180 g); 1 cup of corn syrup (Karo 240 ml); 2 cups of milk (480 ml); 2 cups of heavy cream; 1/3 cup of water (80 ml); 1 envelope of unflavored gelatin, colorless (12 g); 4 egg whites

1
Oil (for greasing)
2
1 cup of dried blackberries, seedless (180 g)
3
1 cup of corn syrup (Karo 240 ml)
4
2 cups of milk (480 ml)
5
2 cups of heavy cream
6
1/3 cup of water (80 ml)
7
1 envelope of unflavored gelatin, colorless (12 g)
8
4 egg whites

Ingredients

1
Oil (for greasing)
2
1 cup of dried blackberries, seedless (180 g)
3
1 cup of corn syrup (Karo 240 ml)
4
2 cups of milk (480 ml)
5
2 cups of heavy cream
6
1/3 cup of water (80 ml)
7
1 envelope of unflavored gelatin, colorless (12 g)
8
4 egg whites

Directions

1
Wrap a soufflé dish with a diameter of 17.5 cm and height of 9.5 cm in parchment paper or aluminum foil, leaving a border of 5 cm
2
Secure with crepe tape
3
Brush the dish and parchment paper with oil. Reserve
4
Blend blackberries with corn syrup in a processor or blender until smooth
5
Transfer to a medium bowl, add milk and heavy cream, and mix
6
Reserve.A small bowl, sprinkle water over gelatin and let it hydrate for about 5 minutes
7
Heat over high heat in a water bath, whisking until dissolved
8
Combine with reserved cream mixture
9
Place the bowl over an ice bath and whisk until slightly thickened
10
Remove from the ice bath to prevent over-thickening and reserve
11
Beat egg whites until frothy and add to blackberry cream mixture, folding gently
12
Pour into prepared soufflé dish and refrigerate for about 2 hours or until firm
13
When serving, remove parchment paper.