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
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
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.
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 "strawberry souffle with fresh strawberries recipes"
STRAWBERRY SOUFFLE - BETTER HOMES & GARDENS
From bhg.com
3.7/5 (28)Calories 248 per serving
- Let egg whites stand at room temperature for 30 minutes. Using margarine or butter, grease six 1-cup souffle dishes or 10-ounce custard cups. Sprinkle with sugar, shaking out any excess sugar. Place dishes on a shallow baking pan or cookie sheet. Set aside.
- Meanwhile, in a medium bowl combine strawberries and the 1/4 to 1/3 cup sugar. Let stand 15 minutes until strawberries become juicy. In a blender container or food processor bowl combine strawberry mixture and cornstarch. Blend or process until smooth. Set aside.
- Preheat oven to 350 degree F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2 to 3 minutes or until stiff glossy peaks form.
- With a rubber spatula, push beaten egg whites to the side of the bowl. Pour strawberry mixture into bottom of the bowl. Carefully stir a little of the beaten egg whites into the strawberry mixture. Then fold the two mixtures together (there should be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
STRAWBERRY SOUFFLE DESSERT RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
4.9/5 (8)Category DessertCuisine American, Eclectic, FrenchTotal Time 30 mins
- Place strawberries in blender or food processor and puree until smooth. You should be left with about a cup of liquid. Blend in sugar and vanilla extract.
- In a large bowl using a hand mixer, beat egg whites until medium peaks form (in between soft and stiff).
FRESH STRAWBERRY SOUFFLES - BAKING BITES
From bakingbites.com
BEST STRAWBERRY SOUFFLE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO MAKE WITH FRESH STRAWBERRIES: 114 EASY RECIPE IDEAS
From whattomaketoeat.com
STRAWBERRY SOUFFLé WITH SLICED STRAWBERRIES RECIPE
From epicurious.com
4.1/5 (23)Author Condé NastServings 8
15 CHOCOLATE COVERED STRAWBERRY RECIPE - SELECTED RECIPES
From selectedrecipe.com
STRAWBERRY BLONDIES • LOVE FROM THE OVEN
From lovefromtheoven.com
THE GLORY OF STRAWBERRIES: 5 RECIPES THAT ARE PERFECTLY IN SEASON
From stltoday.com
18 LUSCIOUS STRAWBERRY CREAM CHEESE DESSERT RECIPES
From ourbigescape.com
STRAWBERRY DESSERT RECIPES
From allrecipes.com
STRAWBERRY SOUFFLéS WITH FRESH STRAWBERRIES | RECIPE | ELEGANT …
From pinterest.ca
STRAWBERRY CREAM SOUFFLE RECIPE | GET CRACKING
From getcracking.ca
ICHIGO SANDO (STRAWBERRY AND CREAM SANDWICH) - RECIPETIN JAPAN
From japan.recipetineats.com
55 RECIPES TO MAKE WITH FRESH STRAWBERRIES | TASTE OF HOME
From tasteofhome.com
STRAWBERRY BALSAMIC SKILLET CHICKEN THIGHS RECIPE | KITCHN
From thekitchn.com
STRAWBERRY LEMONADE BUNDT CAKE - LUSCIOUS BUNDT CAKE RECIPE
From dessertsonadime.com
HEALTHY FRESH STRAWBERRY SOUFFLé » SEA SALT SAVORINGS
From seasaltsavorings.com
EASY STRAWBERRY MUFFINS
From msn.com
STRAWBERRY SOUFFLE WITH FRESH STRAWBERRIES RECIPE - RECIPELAND.COM
From recipeland.com
STRAWBERRY CUCUMBER FIZZ - V8® FRUIT AND VEGETABLE JUICES
From campbells.com
STRAWBERRY SOUFFLéS WITH FRESH STRAWBERRIES | RECIPE | STRAWBERRY ...
From pinterest.com
10 BEST STRAWBERRY CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
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