Blueberry Soufflé

Steps:
1-Blend the blueberries, pour them into a saucepan, add sugar and mix
2-Separately, add the water to the cornstarch to dissolve it
3-Place the saucepan on medium heat and bring it to a boil
4-Add the cornstarch and mix
5-Remove from heat, pour into a bowl, and set aside to cool down
6-Brush the ramekins with butter,then coat them with sugar to adhere to the butter
7-Turn them upside down to remove any excess sugar
8-Whisk the egg whites and gradually add the sugar.Whisk until soft peaks form.
9-Transfer some of the egg mixture into a pastry bag and set aside for decoration
10-Add the blended blueberries to the egg white mixture and gently fold until thoroughly combined
11-Use a scoop to fill the ramekins with the mixture, then smooth the top(and even the top)
12-the egg white mixture in the pastry bag to decorate
Bake at 355°F/180 °C for 14 minutes (Baking temperature may vary depending on the oven)
Enjoy!

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