Strawberry Souffle – Easy Recipe. This Strawberry Souffle is a wonderful dessert with a delicate texture, light as a cloud, and bursting with strawberry flavor. Made with fresh strawberries, eggs, sugar and a touch of magic, this sweet sensation is a symphony of flavors and textures.
Ingredient
strawberry sauce
5.5 oz (150g) fresh or frozen strawberries
2 tablespoons (30g) sugar
2 teaspoons (10g) lemon juice
For Souffle dough
4 eggs separated
1 ¼ cups (300ml) milk
5 tablespoons (50g) flour
1/4 cup (50g) sugar for egg yolks
1 teaspoon (5g) vanilla extract
1/4 teaspoon (1g) salt
1/4 cup (50g) sugar for egg whites
To cover ramekins
soften butter and sugar
Instruct
Prepare strawberry sauce.
Put the strawberries, sugar and lemon juice in a small pot and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickened. Turn off the stove and sieve to remove seeds. Let cool.
Prepare souffle dough
Preheat oven to 375 F (190 C). Place a baking sheet on the middle rack in the oven.
Use a brush to butter four 8 oz (230ml) ramekins and smooth it in an upward direction (this step seems to help the souffles rise evenly). Sugar coat the bottom and sides. Remove excess sugar.
Separate the whites from the yolks and set aside until ready to use.
In a medium saucepan, boil milk.
In another pan mix the yolks with ¼ cup sugar until slightly pale. Add flour and whisk well to combine. Pour about a third of the hot milk over the egg yolk mixture to soften the yolks. Add the remaining milk and heat again. Bring to a boil, stirring constantly; Cook for another 1-2 minutes or until thickened.
Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
When cool, mix with strawberry sauce. Add red food coloring if desired, it’s optional.
In a separate bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Slowly fold the beaten whites into the yolk mixture.
Divide mixture evenly into prepared ramekins. Run your finger around the inside edge of the ramekin.
Place the ramekins on the preheated baking tray and bake for 15-20 minutes until golden and puffed.
Sprinkle with powdered sugar and serve immediately. Enjoy!
Please refer to many other cooking methods:
