Recipe for Strawberry Souffle

Recipe for Strawberry Souffle 

I have come up with another delightful summer dessert recipe strawberry soufflé that makes your kids happy in minutes. Strawberry Soufflé is basically a sort of baked egg pudding made with stiffly beaten egg whites, they are crispy on the outside and fluffy on the inside. It can be either sweet or savory what you mix in with egg white; cheese, sugar, chocolate, fruit, or vegetable. 

strawberry soufflé
strawberry soufflé

Varieties you can make is up to you but a basic formula for the strawberry souffle recipe is separate the white from yolk when the egg is cold ( you can use the funnel to do this job well) but whisk on room temperature to get stiff peak that is needed for soufflé, pay your attention while doing this job. While whisking the egg whites add a pinch of cream tartar to stabilize the air molecules in the egg white you are whipping but it's optional not the part of the recipe. A few recipes I have seen used both the egg yolk and white but in this recipe, I have used only egg whites. 

Soufflé is best enjoyed immediately after baking as it puffs up magnificently but deflate too quickly but if they deflate taste will remain the same and you can do experiment with soufflé by putting  them in the fridge, you will like the taste of chilled soufflé and it feels like clouds. 
One of the cautions you have to take is keep them watching during the baking process in the oven because they brown quickly, bake at 350 degrees F for 15 minutes or until they turn golden and puffed up properly. Follow the skewer test get to know they are ready as we do while making cakes.
Strawberry soufflé is made off with the 4 ingredients ( use of butter in this recipe will make difference but it’s optional)  and the only time consumed about 30 minutes only. You will never feel that you have made it the first time as it sounds by name. The only thing you have to do patiently is beating the egg whites until the stiff peak is formed, as a soft peak does not hold the shape properly as the stiff peak does. A medium peak holds shape pretty well, except the tip of the peak curls over itself. 
prep time: 10mins
Cook time: 20mins
Total time: 30 mins
Serves: 6
Ingredients for Strawberry Souffle
2 cups strawberries
1 tbsp granulated sugar
1/2 teaspoon vanilla extract
3 egg whites, room temperature

Lightly brush the bottom and sides of 4-6 ramekins (earthen dishes that can be used in oven) with the butter. Add a small amount of sugar to each and turn them to coat the sides and the bottom and pour out excess, preheat the oven at 350 degrees F.
  Place the hulled strawberries in a food processor to make a puree in the blender until smooth. Mix in sugar and vanilla extract. In a large bowl using a hand mixer, beat the egg whites until they form peaks (until getting a medium to stiff peaks). Fold the strawberry puree into the egg white. Divide the mixture between the prepared pots and transfer them to the oven. Bake for about 15 minutes, until the soufflé has puffed up and become golden brown on top. A toothpick should be coming out clean.
Serve immediately as the souffle will begin to deflate quickly

 Note:  In this recipe, you can use 2 tbsp of flour and 2tbsp butter. Melt butter in a saucepan over the low heat, stir in flour cook, stirring constantly until mixture is smooth and bubbly. Add 3/4 cup of milk and continue stirring until boils and becoming thick. let it cool at room temperature. Add in this mixture in strawberry puree. Incorporate this with egg white gently and bake. This is a basic twist in this recipe to give body and texture to the souffle. If you want to make savory souffle add in pepper and salt this mixture. This mixture is a basic recipe for all the variety of souffle.
People used to ask for chocolate souffle recipe; you just have to melt the dark chocolate in the microwave for about 30 x 3 seconds or until melts properly, add in chocolate to this mixture, and gently fold in with egg white until incorporate well and bake for about 15 minutes.


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