Wash the blackberries, puree with a hand blender and pass the mixture through a sieve.
Add the sugar with a little water and reduce to a temperature of around 120 degrees. Meanwhile, you can whip the egg white with a pinch of salt to make very stiff snow.
In between, you should regularly check the sugar syrup. The easiest way to do this is with a sugar thermo. Instead, you can make do with old pastry rules. You will occasionally drop a drop of the syrup into a bowl of ice cold water. As soon as the drop can be rolled into a small ball and this remains elastically stable in the air, the confectioner speaks of the middle ball - which corresponds to the required 120 degrees with sufficient accuracy.
Continue beating the egg whites with the mixer on low setting and slowly pour in the syrup. A helper is always welcome at this stage. Keep beating until the resulting Italian meringue has cooled down. Chill together with the berry puree in the refrigerator.
Now whip the cream with a pinch of salt until stiff and add to the other ingredients. It is important that they all have the same, low temperature.
Small soufflé molds now tightly with a strip of paper, e.g., from baking paper, tape around so that it protrudes about five centimeters at the top. Freeze in the freezer.
Now fold half of the blackberry puree into the egg-whipped cream and half into the whipped cream, then mix the two masses well and fill the soufflé molds so that about three centimeters protrude into the paper collar.
Freeze in the freezer for five hours.
Let thaw in the refrigerator for an hour before serving, remove the paper and dust with cocoa. Alternatively, it looks very nice if you sprinkle chocolate earth on it.
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