STRAWBERRY SOUFFLéS WITH FRESH STRAWBERRIES RECIPE
Lovely souffles made with fresh strawberries. Adapted from Bon Appétit.
Provided by Liz Berg
Categories Desserts
Time 37m
Number Of Ingredients 7
Steps:
- Butter six 8-ounce ramekins and dust with sugar. Set aside. Preheat oven to 400º. Set ramekins on baking sheet. Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and cornstarch. Pour into small saucepan and cook on medium till puree boils and thickens. Cool completely. Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside. Beat egg whites till foamy. Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form. Slowly fold puree into egg whites, one-third at a time. Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden. Serve immediately with sliced berries.
Nutrition Facts : Calories 159 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 souffle, Sodium 53 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY SOUFFLé
This very light soufflé recipe, adapted from Julia Child, uses a base of syrupy fruit to flavor the egg whites, without the addition of fats or starches. And a combination of raspberries and strawberries makes it marvelously pink. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, custards and puddings, dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 425 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. To get the best rise, make sure there is sugar covering all of the butter on the sides of the dish.
- In a medium bowl, toss berries with 1/3 cup sugar and vinegar. Let stand for at least 30 minutes.
- Drain berries in a sieve set over a bowl, reserving juices. If less than 1/4 cup, add water to total 1/4 cup liquid.
- In a small saucepan, combine 2/3 cup sugar with berry juices. Bring to a boil over high heat, swirling occasionally, until sugar is completely dissolved. Cover pan and continue to boil until sugar reaches 235 degrees on a candy thermometer (soft ball stage), about 1 minute.
- Fold drained berries into hot syrup and bring mixture back to a boil, about 1 minute. Drain berries again, again reserving juices. Return juices to the saucepan and boil until thickened, adding any accumulated juices in the bowl of berries as you go, about 3 minutes. Remove from heat, fold in berries and lemon zest, and set aside to thicken and cool slightly.
- In the bowl of an electric mixer, beat egg whites until foamy. Add salt and cream of tartar and gradually increase speed to high. Add remaining 2 tablespoons sugar, a tablespoon at a time, and continue beating until egg whites hold stiff, glossy peaks. Immediately add berry mixture to one side of the bowl and quickly but delicately fold together. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a 1/4-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 10 to 12 minutes. Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 87 milligrams, Sugar 42 grams, TransFat 0 grams
COLD STRAWBERRY SOUFFLE
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
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
MERRY BERRY FROZEN SOUFFLé
Skip the baking with this easy, no-fail fruity dessert soufflé.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
- Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
- Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
- Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
- Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.
Nutrition Facts : Calories 400, Carbohydrate 87 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 82 g, TransFat 0 g
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