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Ricotta Souffls with Blackberry Compote


Ricotta Souffls with Blackberry Compote Recipe

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
  • 2 cups frozen blackberries (about 1/2 pound)
  • 1/4 cup sweet vermouth
  • 3 tablespoons fresh lemon juice
  • 6 large egg whites
Directions:
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