STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY
Here's what you need: milk, heavy cream, sugar, vanilla bean, large egg yolks, salt, strawberry, sugar, lemon juice, butter, large egg whites, cream of tartar, salt
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C)
- Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
- Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
- In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
- Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
- Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
- Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
- Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
- Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
- Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
- Using a spatula, carefully fold in the strawberry puree.
- Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
- Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
- Serve the soufflés immediately with the crème anglaise poured over the top.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, Sugar 24 grams
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
ICE CREAM " SOUFFLE " WITH HOT STRAWBERRY SAUCE
How decadent! Ice cream, cookies, Grand Marnier & strawberries - definitely an adult dessert! Use a good quality ice cream for this or it will deflate. Freezer time included in cook time.
Provided by SusieQusie
Categories Frozen Desserts
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
- Whip cream till thick and shiny; fold into ice cream.
- Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
- Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
- Unmold onto a serving platter & store in the freezer until serving time.
- Make the sauce just before serving:
- Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
- To serve - slice the souffle and top with hot sauce. Serve immediately!
Nutrition Facts : Calories 758.9, Fat 47, SaturatedFat 27.7, Cholesterol 144, Sodium 225.9, Carbohydrate 80.8, Fiber 4.1, Sugar 71.9, Protein 9.9
VANILLA SOUFFLE AND ICE CREAM
Impress guests with renowned chef Todd English's signature recipe for individual vanilla souffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
- In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
- Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
- Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
- Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
- Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.
STRAWBERRY SAUCE
Ice cream sundaes, of course, find expression in their sauces, which provide layers of flavor and seismic contrasts in temperature and tone. To the category of vivid and bright belong fruit sauces, particularly those with a touch of acidity and a shake of vibrant color. Strawberries, raspberries, blueberries, sour cherries or pineapples - sweet, just-ripe fruits cooked briefly with sugar - will brighten vanilla's pallor (high-pectin fruits can often go it alone without cornstarch for body).
Provided by Kay Rentschler
Categories quick, condiments, ice creams and sorbets, dessert
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine ingredients in medium saucepan over medium-low heat. Stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat, and cool.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 50 milligrams, Sugar 27 grams
FROZEN SOUFFLé WITH HOT STRAWBERRY SAUCE
Number Of Ingredients 11
Steps:
- Soften ice cream slightly. Stir in crumbled macaroons and Grand Marnier. Whip cream until thick and shiny; fold into ice cream mixture. Spoon into an angel food cake pan. Sprinkle surface lightly with almonds and powdered sugar. Cover with plastic wrap. Freeze until firm, 4-5 hours or overnight. Unmold onto cold platter. Return to freezer until serving time. Hot Strawberry Sauce: Just before serving, put berries in a saucepan with sugar; simmer until soft, but not mushy. Remove from heat; stir in Grand Marnier. Serve frozen soufflé topped with sauce.
Nutrition Facts : Nutritional Facts Serves
CREAM SOUFFLé- ICE CREAM SUFFLE
I have a friend who is a bartender and I told him that I needed some type of desert for my dad's fathers day dinner. Well he gave me something called cream soufflé. It was so yummy and a major hit with every one at the dinner party. I also made this wiskey cake to go along with this lovely desert: http://www.recipezaar.com/113842
Provided by Spyce
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine 3 ounces of liqueur, sugar, and strawberries, orange juice and mix well and set aside.
- To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 3 ounces of the liqueur. When the mixture is warm, carefully flame the liqueurs. When the fire goes out, add the strawberry sugar mixture. Then plunge the warm sauce over a nice scoop of vanilla ice cream
- *You don't have to flambé this, that is just optional but if you are willing it gives the desert and extra Ummft. You can just combine all the ingredients together except for strawberries and ice cream. Bring that mixture to a boil and then add the strawberries. Stir for about 1 min and pour the warm sauce over the ice cream to serve and eat right away!
Nutrition Facts : Calories 210, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 2.4, Carbohydrate 19, Fiber 0.5, Sugar 18.2, Protein 0.4
CHILLED STRAWBERRY SOUFFLE
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
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.
STRAWBERRIES FLAMBEED IN VODKA WITH HOT ICE CREAM
An exotic dessert that joins strawberries, vodka, ice cream and hot pepper!
Provided by VRAMOS
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 2
Number Of Ingredients 6
Steps:
- Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm.
- Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat.
- Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 44.7 g, Cholesterol 45.1 mg, Fat 15.6 g, Fiber 3.3 g, Protein 2.3 g, SaturatedFat 9.6 g, Sodium 44.7 mg, Sugar 39.5 g
HOT RASPBERRY SOUFFLé
Steps:
- Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
- Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.
STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE
Provided by Bryan Miller
Categories dinner, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
- Place strawberries in food processor or blender. Add 3/4 cup sugar. Puree well. Taste for sweetness (amount of sugar varies with sweetness of fruit). Transfer to bowl.
- Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites while gradually adding 1/2 cup sugar. Whisk until you have soft peaks. Fold 1/4 of whites into strawberries, then remainder. Do not overwork. Taste for sweetness.
- 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.
More about "ice cream souffle with hot strawberry sauce recipes"
STRAWBERRY SOUFFLE DESSERT RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
STRAWBERRY SAUCE {WITH CANNING INSTRUCTIONS} | BAKED BY …
From bakedbyrachel.com
HOMEMADE STRAWBERRY TOPPING (STRAWBERRY SAUCE)
From momontimeout.com
5 MINUTE STRAWBERRY SAUCE - ART AND THE KITCHEN
From artandthekitchen.com
RIDICULOUSLY SIMPLE STRAWBERRY SAUCE ICE CREAM TOPPING
From goodforyouglutenfree.com
HOMEMADE STRAWBERRY SAUCE FOR ICE CREAM - SARA'S …
From sarastinykitchen.com
HOMEMADE STRAWBERRY SAUCE FOR ICE CREAM - ENTERTAINING …
From entertainingwithbeth.com
SOUFFLé WITH ICE CREAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROY'S HOT CHOCOLATE SOUFFLé (COPYCAT) - DINNER, THEN …
From dinnerthendessert.com
SIMPLE VANILLA SOUFFLé DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY SAUCE RECIPE (STRAWBERRY TOPPING)
From natashaskitchen.com
HOT STRAWBERRY SOUFFLES | FOOD TO LOVE
From foodtolove.co.nz
ICE CREAM SOUFFLé WITH HOT STRAWBERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY CHEESECAKE ICE CREAM - SCATTERED THOUGHTS OF A CRAFTY …
From scatteredthoughtsofacraftymom.com
SOUR CREAM SOUFFLé WITH CHOCOLATE SAUCE AND STRAWBERRIES
From greatchefs.com
CHILLED STRAWBERRY SOUFFLE,STRAWBERRY MOUSSE | VAHREHVAH
From vahrehvah.com
RECIPE: STRAWBERRY AND CREAM ICE CREAM SOUFFLE STEP BY STEP WITH ...
From handy.recipes
STRAWBERRY SOUFFLE - COOKING WITH JULIE
From cookingwithjulie.com
STRAWBERRY ICE CREAM SOUFFLé - ALL THAT COOKING
From allthatcooking.com
STRAWBERRY ICE CREAM SOUFFLE RECIPE | EAT SMARTER USA
From eatsmarter.com
ICE CREAM SOUFFLE WITH HOT RASPBERRY SAUCE - RECIPE | COOKS.COM
From cooks.com
STRAWBERRY SAUCE {ICE CREAM TOPPING RECIPE} - SIMPLY STACIE
From simplystacie.net
STRAWBERRY SAUCE - THE PIONEER WOMAN
From thepioneerwoman.com
ICED STRAWBERRY SOUFFLé - THESTAFFCANTEEN.COM
From thestaffcanteen.com
HOW TO MAKE A BETTER ICE CREAM SUNDAE, WITH RECIPES AND TIPS
From washingtonpost.com
ICE CREAM SOUFFLE WITH STRAWBERRIES AND RHUBARB RECIPE - EAT …
From eatsmarter.com
STRAWBERRIES AND CREAM SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: CREAMY ICE CREAM SOUFFLé STEP BY STEP WITH PICTURES
From handy.recipes
RECIPES > DESSERTS > HOW TO MAKE STRAWBERRY SOUFFLE WITH …
From mobirecipe.com
HOW TO MAKE A BETTER ICE CREAM SUNDAE, WITH RECIPES AND TIPS
From thepeninsulaqatar.com
STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE DESSERT RECIPE
From ihavenet.com
STRAWBERRIES AND CREAM SOUFFLé - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
BEST STRAWBERRY SOUFFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
STRAWBERRIES WITHOUT CREAM! 10 DELICIOUS SAVOURY RECIPES FOR THE …
From theguardian.com
STRAWBERRIES AND CREAM SOUFFLE RECIPE - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love