Instructions: This is a light, refreshing souffle with the tangy zest of fresh lime.

Served with a vibrant puree of ripe blackberries, it is the quintessential summer dessert.

Blackberry Lime Sauce:
4 cups ripe blackberries
1/2 cup lime marmalade
2 tablespoons blackberry liqueur or brandy 3/4 cup granulated sugar

Souffle`s:
3/4 cup milk
1 1/2 tablespoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons grated lime peel (green part only)

4 egg yolks
6 egg whites
1/8 teaspoon cream of tartar (optional)

Pinch coarse salt
1/3 cup granulated sugar
1 cup fresh, ripe blackberries for garnish

To make sauce: Put the blackberries through a food mill, then put through a fine sieve. Heat the marmalade and liqueur in a saucepan just until the jelly melts. Add the sugar and stir to dissolve. Pour the marmalade mixture into the sieved berries and combine thoroughly. Chill.

To make souffles: Preheat oven to 350 degrees. In a heavy saucepan, combine the milk and cornstarch thoroughly. Bring to a simmer and cook until thickened, stirring constantly. Remove from the heat and stir in the lime juice, lime peel and egg yolks. Blend thoroughly with a whisk.

Beat the egg whites (preferably in a large copper bowl with a balloon whisk)

until foamy. (If you are using a mixer, add the cream of tartar.) Add the salt and continue to whisk to the soft-peak stage. Add the sugar, a little at a time, and continue whisking until the egg whites form stiff peaks when lifted with the whisk.

Stir a scoop of the egg whites into the egg custard mixture to lighten it.

Then gently and quickly fold in the remainder.

Lightly butter eight 1 cup souffle dishes. Spoon the souffle mixture into them, smoothing the tops. Bake for 20 minutes, until the souffles have risen well above the rims of the dishes and are lightly browned.

Remove the souffles from the oven, arrange them quickly on small dessert plates and pour 1/4 cup of Blackberry and Lime Sauce over each. (The sauce will run down the sides of the souffles and onto the plate.) Garnish each plate with a few fresh blackberries and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.