Chilled Strawberry Souffle Recipe 455

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CHILLED STRAWBERRY SOUFFLE RECIPE - (4.5/5)



Chilled Strawberry Souffle Recipe - (4.5/5) image

Provided by á-216

Number Of Ingredients 8

Ingredients
2 tablespoons plus 2 teaspoons powdered egg whites (equal to 4 egg whites)
1/2 cup warm water
2 packages (10 ounces each) frozen strawberries in syrup, thawed
2 envelopes unflavored gelatin
1/2 cup sugar
4 large egg yolks
1 cup heavy cream

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Steps:

  • 1. Fold 26-inch piece foil lengthwise in half. Attach to 1-quart soufflé dish to create 3-inch collar above top of dish. 2. In bowl, mix powdered whites and water; let stand. 3. Drain strawberries, reserving syrup. In food processor, puree strawberries. Place puree in large metal bowl. 4. In saucepan, mix gelatin and 1/4 cup sugar. Stir in reserved syrup and yolks. Let gelatin soften, 1 minute. Over medium-low, cook, stirring, to dissolve gelatin, 8 minutes; do not boil (by 5 minutes, temperature should be 140°F and then remain there for next 3 minutes). Pour into puree. 5. On high speed, beat reconstituted whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. In clean small bowl, beat cream just until stiff. 6. Cool gelatin-puree mixture in ice water bath, stirring frequently, until like sour cream, 6 minutes. Remove from bath. Fold in whites and cream. Pour into soufflé dish. Refrigerate 3 hours or overnight. Remove collar. Serve.

COLD STRAWBERRY SOUFFLE



Cold Strawberry Souffle image

A refreshing, cold summertime dessert that makes good use of fresh strawberries. Originally from "Southern Sideboards", a Junior League of Jackson,Mississippi cookbook.Prep time does not include chilling time.

Provided by Leslie in Texas

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

4 (1 7/8 g) envelopes unflavored gelatin
2 cups sugar, divided
3 cups pure'ed strawberries, divided (about 3 pints)
8 eggs, separated
1/4 cup fresh lemon juice
2 cups whipping cream
red food coloring
1/2 cup sliced almonds, toasted, for garnish
additional strawberry, for garnish
additional whipped cream, for garnish

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Steps:

  • Extend depth of a 2-quart souffle dish or casserole by securing a 4-inch band of double thickness aluminum foil around top.
  • Mix gelatin and 1 cup sugar in a saucepan;stir in 1 1/2 cups strawberries.
  • Mix in beaten egg yolks.
  • Cook over medium heat, stirring constantly,just until mixture boils; remove from heat.
  • Stir in remaining strawberries and lemon juice.
  • Place pan in refrigerator or in a bowl of ice and water,stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 15 to 30 minutes.
  • Meanwhile, beat egg whites until foamy. Beat in remaining sugar, a tablespoon at a time, until egg whites are stiff and glossy.
  • Fold cooled strawberry mixture into meringue.
  • Beat cream in a chilled bowl until stiff and fold into meringue mixture.
  • Fold in food coloring,as needed.
  • Carefully spoon into prepared souffle dish and swirl top; refrigerate until firm, at least 4 hours or overnight.
  • Just before serving, run the edge of a sharp knife inside foil band and remove band.
  • Decorate top and sides of souffle with almonds and top of souffle with additional berries and whipped cream if desired.

Nutrition Facts : Calories 263.9, Fat 15, SaturatedFat 7.7, Cholesterol 146.5, Sodium 47.5, Carbohydrate 29, Fiber 0.9, Sugar 26.7, Protein 5

CHILLED STRAWBERRY SOUFFLE



Chilled Strawberry Souffle image

Chef Anne Willan likes to garnish these souffles with sliced fresh strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 4

Number Of Ingredients 7

6 cups strawberries
3/4 cup plus 2 to 3 tablespoons sugar
2 cups sweet white wine
1 1/2 tablespoons powdered unflavored gelatin
1 cup heavy cream
8 large egg yolks
Freshly grated zest of 1 orange

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Steps:

  • Place a medium bowl in the freezer to chill. Cut 4 strips of parchment paper about 1 inch longer than the circumference and at least 1 1/2 inches taller than a 6-ounce ramekin. Wrap a parchment-paper strip around each of 4 ramekins to form a collar, and secure with tape.
  • Reserve 4 small strawberries for garnishing. Hull the remaining strawberries. Puree 3 cups strawberries and 1 to 1 1/2 tablespoons sugar in a food processor fitted with the metal blade. Transfer to a bowl or small pitcher, cover, and chill to serve with the souffles. Slice the remaining strawberries, combine with 1 to 1 1/2 tablespoons sugar, and divide them among the souffle dishes.
  • Place 1/4 cup wine in a small saucepan. Sprinkle with gelatin. Let stand until gelatin begins to soften, about 5 minutes. Meanwhile, remove bowl from freezer, and pour cream into bowl; whip cream until soft peaks form. Transfer to the refrigerator to chill.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 3/4 cup sugar and the orange zest on high speed until light and very thick, at least 5 minutes.
  • Prepare an ice-water bath; set aside. In a heavy-bottomed medium saucepan, bring the remaining 1 3/4 cups wine just to a boil. With the mixer on low speed, slowly stir the hot wine into the egg-yolk mixture. Return this mixture to the pan, and cook over low heat, stirring constantly with a wooden spoon, until it thickens and lightly coats the back of a wooden spoon, 3 to 4 minutes. Be sure not to let it boil; if it does it will curdle. Remove the custard from the heat, and immediately set the pan into the ice-water bath.
  • Melt gelatin over very low heat, and stir it into the warm custard. Continue stirring until it starts to set. Remove it from the ice-water bath and fold in the whipped cream. Pour the mixture into the prepared souffle dishes, covering the strawberries. You will have to work quickly, as the mixture sets quickly once it is cold. It should fill to an inch or more above the rim of the dishes. Chill until firmly set, at least 2 and up to 12 hours (if kept longer, the souffles tend to stiffen).
  • To serve, loosen and remove the parchment-paper collars from the souffles. Thinly slice each reserved strawberry to form a fan, leaving the slices joined at the hull. Press the strawberries flat with your thumb to fan the slices, and set one on top of each souffle. If the souffles have been chilled for more than a few hours, let them warm and soften at room temperature for a few minutes. Serve with the chilled strawberry sauce.

CHOCOLATE-RASPBERRY SOUFFLé



Chocolate-Raspberry Soufflé image

Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise.

Provided by Katherine Sacks

Categories     Soufflé/Meringue     Chocolate     Dessert     Pastry     Raspberry     Pistachio     Egg     Milk/Cream     Wheat/Gluten-Free     Valentine's Day     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 11

1/4 cup unsalted, shelled raw pistachios
Unsalted butter (for ramekins)
1/2 cup sugar, plus more for ramekins
6 ounces high-quality bittersweet chocolate, chopped
1/4 cup high-quality raspberry jam or jelly
1 large egg yolk
1/4 teaspoon kosher salt, plus more
6 large egg whites, room temperature
1/2 cup heavy cream
Special Equipment
4 (6-ounce) ramekins

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Steps:

  • Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5-6 minutes. Let cool slightly, then coarsely chop.
  • Meanwhile, butter ramekins, making upward strokes up the sides with a pastry brush. Sprinkle with sugar, tilting to coat completely and tapping out any excess. Arrange prepared ramekins on baking sheet.
  • Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water); stir constantly until chocolate is melted and mixture is smooth, 1-2 minutes. Remove bowl from heat. Stir in egg yolk and 1/4 tsp. salt.
  • Beat egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 2 minutes. Gradually add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, 6-7 minutes.
  • Using a rubber spatula, fold one-quarter of the beaten egg whites into chocolate mixture to lighten. Fold in remaining egg whites in 2 batches. Divide batter among prepared ramekins, filling completely.
  • Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18-20 minutes.
  • Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

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