Strawberry Souffle

Strawberry Souffle with Strawberry Sauce

Individual Strawberry Soufflés
This recipe is from Roland Mesnier the former pastry chef of the White House. His desserts are always light and flavorful. Having to cook for many celebrities political and otherwise he developed lighter recipes. This soufflé has no egg yolks, butter or flour making it very light it is warm and delicious when your strawberries are fresh from the farmers market. You can freeze the soufflés for 2 weeks. When you need to serve them remove them from the freezer at least 30 minutes before hand and bake per the instructions.
Serves 6

1 – 1 1/2 pints fresh strawberries, washed and stemmed
3 large egg whites
2 tablespoons butter to butter the molds
½ cup sugar plus additional for the inside of the molds
¼ cup water
½ cup Strawberry Sauce (see recipe below)

1. Preheat the oven to 400 degrees. Butter six 6-ounce ramekins and sprinkle them with sugar.
2. Place the strawberries in the bowl of a food processor fitted with the metal blade and process until smooth. Measure out 1 1/2 cups into a large bowl. Reserve any remaining puree for the sauce.
3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Combine the 1/2½ cup sugar and the water in a small sauce pan and bring to a boil. When the sugar syrup reaches the soft ball stage (235 degrees on a candy thermometer), turn the mixer on high speed and drizzle the syrup down the side of the bowl in a thin, steady stream. Reduce the speed to medium and beat until the egg whites are smooth, shiny and hold a stiff peak. Do not over beat the egg whites.
4. Fold 1/3 of the meringue into the strawberry puree. Then fold in the remaining meringue into the lightened puree this should take about one minute. You want to be careful you don’t deflate the meringue. It is okay to leave a few bits of egg white not completely folded in.
5. Fill each ramekin to the top, and smooth with a spatula. Run your thumb around the inside edge of each ramekin, to create a small groove between the edge of the ramekin and the top of the soufflé. It will help them rise evenly. Set timer for 8 minutes. Place them on the bottom shelf in the oven. After the eight minutes check the souffles they should be just firm to the touch and well risen, if you think they need more time cook another 2 minutes, but no longer than 10 minutes. Don’t over bake or the inside of the soufflé will become runny. Remove the soufflés from the oven and serve immediately with Strawberry Sauce.

Strawberry Sauce
Makes ¾-1 cup
1/2 pint fresh strawberries, rinsed and stemmed
¼ cup confectioners’ sugar
2 teaspoons kirsch or an orange-flavored liqueur
1 teaspoon lemon juice freshly squeezed

1. Slice the strawberries 1/8” thin around the equator, so they look like dots.
2. Combine the strawberries, confectioner’s sugar, kirsch, lemon juice and any leftover puree in a medium bowl. Mix gently until some of the berries release their juices. Use immediately, or refrigerate in an airtight container for up to 2 days. Do not freeze.

Adapted from the Dessert University, Roland Mesnier

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Copyright © Julie Logue Riordan, Cooking with Julie