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Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Blend first 3 ingredients and egg yolks in a processor until smooth. Transfer mixture to a small heavy saucepan and stir over medium heat until custard thickens slightly, about 5 minutes (do not boil). Pour into a medium bowl; stir in vanilla and salt. Let soufflé base cool to barely lukewarm, about 20 minutes.
Step 2
Mix berries and preserves in bottom of a 9" glass pie plate. Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually beat in 2 Tbsp. powdered sugar; beat until stiff but not dry. Fold whites into soufflé base. Spoon soufflé atop berry mixture, mounding slightly in center; sprinkle with almonds. Bake until soufflé is deep brown, 16-18 minutes. Dust with powdered sugar and serve.
