Strawberry Souffle With Strawberry Sauce
- Total Time
- 30 minutes
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Ingredients
- 1½pints fresh strawberries, stems removed, sliced
- ¾cup sugar for strawberries
- 8eggs, separated
- ½cup sugar for egg whites
- Strawberry sauce (see recipe)
Preparation
- Step 1
Preheat oven to 425 degrees. Butter well and chill 8 1¼-cup souffle dishes.
- Step 2
Place strawberries in food processor or blender. Add ¾ cup sugar. Puree well. Taste for sweetness (amount of sugar varies with sweetness of fruit). Transfer to bowl.
- Step 3
Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites while gradually adding ½ cup sugar. Whisk until you have soft peaks. Fold ¼ of whites into strawberries, then remainder. Do not overwork. Taste for sweetness.
- Step 4
Place souffle dishes on baking sheet and fill rim. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes. Add sauce before serving.
- You can make a frozen souffle by adding about 1 cup heavy cream, whipped, to strawberry mixture after folding in whites. Make a collar of aluminum foil several inches high around the rim of the souffle dish before adding the strawberry mixture, fill to the top of the collar and freeze for several hours. Remove foil before serving.
Private Notes
Comments
This finished souffle looked stunning but came out like a warm smoothie. Is there a missing ingredient to stiffen the texture somewhat?