Sweet Soufflés with Blueberries and Parmigiano Reggiano

Ingredients (4 Servings)

40 g of butter
40 g sugar
100 g icing sugar
3 eggs
250 g of Parmigiano Reggiano cheese spread
100 ml cream
50 g almonds
1 jar blueberry jam
50 ml of dry red wine
1 cup rum


Grease four small soufflé moulds with melted butter, spreading it evenly on the bottoms and sides of the dishes, then dust the insides with a couple tablespoons of granulated sugar. Break the eggs, separating the whites from the yolks and beat the yolks in a bowl along with the icing sugar; add the Parmigiano Reggiano cheese spread and the cream. Mix everything until it is a smooth and even cream. In another bowl, whip the egg whites and add the ground almonds, mixing until even combined and firm but not dry.
With a wooden spoon, add this mixture to the cheese spread, mixing gently from the bottom to the top. Fill each mould three quarters full with this mixture and bake in a preheated 175° oven for 25 minutes. In a saucepan, add the red wine, the rest of the granulated sugar and bring this mixture to a boil. In a bowl, dissolve a few teaspoons of the blueberry jam into the rum and red wine until it is a smooth mixture. Remove the moulds from the oven and gently unmould the soufflés onto four small plates. When cool, top them with the blueberry sauce.