|1 cup||fresh blueberries, pureed|
|1 tsp||fresh lemon juice|
|1/4 cup||plus 2 tablespoons granulated sugar|
|2 large||egg whites|
|2 tbsp||icing sugar|
1. In large bowl, combine the pureed blueberries and lemon juice. Mix well. In small saucepan, combine the water and 1/4 cup of the granulated sugar. Bring to a boil over high heat. Reduce the heat to medium and cook for 10 minutes or until a candy thermometer inserted into the syrup registers 238ï¿½ to 240ï¿½ F. 2. While the syrup is cooking, place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Gradually beat in the remaining 2 tablespoons granulated sugar and beat on high speed until soft peaks form. 3. Slowly pour the hot syrup into the egg whites, beating constantly and taking care that the syrup does not hit the beaters or stick to the sides of the bowl. Continue beating until the meringue is cool. 4. Fold one-quarter of the meringue into the blueberry puree. When well-blended, fold in the remaining meringue. 5. Divide among four (4-ounce) moulds, filling them to the top. Using a spatula, carefully smooth the surface of each mould. Place in freezer for at least 1 hour or up to 24 hours. (If freezing for a longer period, tightly cover the moulds with plastic wrap so that the soufflï¿½s do not absorb other odors.) 6. When ready to serve, remove the moulds from the freezer and allow them to stand at room temperature for 15 minutes. Sprinkle with icing sugar and garnish with fresh blueberries.
Source: The French Culinary Institute's Salute to Healthy Cooking, Rodale Press, 1998.