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Instructions |
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Preheat oven to 400. Heat butter in a 10-inch oven-proof skillet
over medium heat. Add the berries and simmer for 3-5 minutes so
the liquid thickens.
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While the berries simmer, use an electric mixer to beat the egg
whites until stiff peaks form. In a separate bowl, whisk the egg
yolks for 1-2 minutes by hand with the vanilla and cinnamon.
Gently fold the yolks into the egg whites.
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With the heat under the fruit still at medium, spread the egg batter
evenly on top of the fruit. Cook 2 minutes without touching, then
transfer the pan to the oven. Bake for 10-12 minutes until the
batter is puffed up slightly and lightly browned.
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Remove the pan from the oven Place a plate over the pan and flip
the pan to invert the souffle so the fruit is faced up.
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Originally Submitted
11/27/2011
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