Grease 4 soufflé molds with butter and coat with a thin layer of sugar, removing the excess.
For the puree: Blend the Berry Mix La Huerta® until you get a smooth mixture.
Pass the puree through a strainer to remove the seeds.
In a bowl, mix the egg yolks with 70 grams of sugar and cornstarch until it takes on a light yellow color. Add the berry puree and lemon juice.
In another bowl, beat the egg whites, cream of tartar, and salt until frothy. Add the 30 grams of sugar and continue beating. This step can be done in a mixer.
Fold a bit of the egg white mixture into the yolks, then add the rest gently.
Pour the mixture into the center of the molds, smooth the surface with a spatula, and clean the edges.
Bake for 16 to 20 minutes or until the surface is golden.
Dust with powdered sugar and decorate with fresh fruits.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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