Ricotta Soufflés with Blackberry Compote

Whisk 3/4 cup sugar, cornstarch, and flour inlarge bowl.

Add egg yolks and lemon peel;whisk to blend.

Bring milk just to simmer in smallsaucepan over medium-high heat.Gradually whisk hot milk into yolk mixture.Return mixture to same saucepan andbring to boil over medium heat, whiskingconstantly. Boil 1 minute, whiskingconstantly (pastry cream will be thick).

Spread pastry cream out to 1/3-inchthickness on small rimmed baking sheet.Cover completely with plastic wrap. Cool toroom temperature.

Transfer pastry cream tomedium bowl.

Whisk in ricotta. Cover andchill until cold, about 1 hour.

Bring blackberries, vermouth, lemonjuice, and 1/4 cup sugar to boil in smallsaucepan, crushing some berries andstirring to dissolve sugar. Reduce heat tomedium-low; simmer until mixture thickensand measures 1 cup, about 8 minutes.

Transfer blackberry compote to small bowl,cover with plastic wrap, and chill.

Butter six 1/2-cup ramekins; coat withsugar, tapping out any excess. Usingelectric mixer, beat egg whites in largebowl until soft peaks form. Gradually beatin remaining 6 tablespoons sugar; continuebeating until stiff but not dry. Fold eggwhites into ricotta mixture. Spoon batterinto ramekins; smooth tops. Run thumb1/4 inch deep around inside edge of eachsoufflé dish to wipe clean. do ahead Canbe made 4 hours ahead. Cover and chill.

Preheat oven to 350°F.

Bake soufflésuntil puffed and golden at edges, about 28minutes (about 32 minutes if chilled).

Serveimmediately with blackberry compote.