Strawberry Souffle
This Strawberry Souffle is a heavenly dessert with a delicate texture, that's as light as a cloud and bursting with strawberry flavor. Made from fresh strawberries, eggs, sugar, and a touch of magic, this sweet sensation is a symphony of flavors and textures.
Ingredients
Strawberry Sauce
- 5.5 oz (150g) fresh or frozen strawberries
- 2 tbsp (30g) sugar
- 2 tsp (10g) lemon juice
For Souffle Batter
- 4 eggs separated
- 1 ¼ cup (300ml) milk
- 5 tbsp (50g) flour
- 1/4 cup (50g) sugar for egg yolks
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1/4 cup (50g) sugar for egg whites
For coating the ramekins
- softened butter and sugar
Instructions
Prepare the strawberry sauce.
- Place strawberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Let cool.
Prepare the souffle batter
- Preheat the oven to 375 F (190C). Place a baking sheet on the middle rack in the oven.
- Grease with butter 4 ramekins of 8 oz (230ml) capacity using a brush and making upward strokes (seems this step helps the souffle rise evenly). Coat the bottom and sides with sugar. Discard excess sugar.
- Separate whites from yolks and set aside until ready to use.
- In a medium saucepan bring milk to a simmer.
- In another saucepan mix yolks with ¼ cup sugar until slightly pale. Add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks. Add the rest of the milk and return to heat. Bring to a boil, stirring continuously; cook 1-2 minutes more or until thickened.
- Remove from heat and stir in vanilla extract. Transfer the mixture to a larger bowl and let cool slightly.
- When cooled, mix with strawberry sauce. Add red food coloring if desired, that is optional.
- In a separate bowl whip whites with a pinch of salt until foamy. Gradually add the remaining ¼ cup of sugar and continue whipping until stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
- Divide the mixture evenly into the prepared ramekins. Run your finger around the inside edge of the ramekin.
- Place the ramekins onto the preheated baking sheet and bake for 15-20 minutes until golden and puffed.
- Dust with powdered sugar and serve immediately. Enjoy!
Video
Nutrition
Serving: 1 serving out of 4Calories: 284kcalCarbohydrates: 49.5gProtein: 9.3gFat: 6.1gSaturated Fat: 2.3gCholesterol: 170mgSodium: 245mgPotassium: 120mgFiber: 1.1gSugar: 38.7gCalcium: 120mgIron: 2mg