Ricotta Soufflés with Blackberry Compote

Name: Ricotta Soufflés with Blackberry Compote
Yield: makes 6 Servings
Ingredients: 1 cup plus 6 tablespoons sugar, divided; 1 tablespoon cornstarch; 2 tablespoons plus 1 teaspoon all purpose flour; 4 large egg yolks; 1 1/2 teaspoons finely grated lemon peel; 1 cup whole milk; 1 cup fresh ricotta cheese; 2 cups frozen blackberries (about 1/2 pound); 1/4 cup sweet vermouth; 3 tablespoons fresh lemon juice; 6 large egg whites

By Andrew Carmellini

November 3, 2008

Recipe notes