Strawberry Soufflé
- Total Time
- 65 minutes
- Rating
- Comments
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Ingredients
- Unsalted butter, for dish
- 1cup and 2 tablespoons sugar, plus more for coating the dish
- 8ounces/1¾ cups fresh strawberries, washed, hulled and quartered
- 8ounces/1⅔ cups fresh raspberries
- 1tablespoon balsamic vinegar
- ¼teaspoon cream of tartar
- Finely grated zest of 1 lemon
- 4large egg whites
- Pinch salt
Nutritional analysis per serving (6 servings)
210 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 42 grams sugars; 3 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1½-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
- Step 2
In a medium bowl, toss berries with ⅓ cup sugar and vinegar. Let stand for at least 30 minutes.
- Step 3
Drain berries in a sieve set over a bowl, reserving juices. If less than ¼ cup, add water to total ¼ cup liquid.
- Step 4
In a small saucepan, combine ⅔ cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
- Step 5
Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
- Step 6
In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Step 7
Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Private Notes
Comments
Years ago, I had a "conversation" about leftover souffle with one of the proprietors of Capsouto Freres. One of my lunch companions had to leave early before her souffle (ordered prior to the meal) was ready. I asked our waiter if he would mind packing it up for her to take away. He demurred. M. Capsouto came to the table to explain: "Monsieur," he said, without the hint of a smile, "It does not walk, it does not run, it does not fly. It is a souffle." My colleague departed without it.
What is the cooking time for individual souffle ramekins?
What leftovers?
Trying this with apricots--thank you for outlining the basic technique.
Turned out great. Based on the comments, I added one extra egg white to get a bit more rise. It did take a few extra minutes for the juice to thicken up. I will cut down on the sugar in the strawberry base next time. You have to coat the buttered dish with sugar or it will not rise properly, so don’t skip that step.
Oh now this was delicious! I lost track of how long I cooked the juice but it was "a long while" for it to thicken! I added 2 tablespoons of DeKuyper Strawberry Snapps to the syrup after it was cooked which thinned it down some but this was so good that I dreamed about it after cooking and eating it!