Souffles can seem pretty intimidating and despite the fact that I had successfully made a savoury asparagus and gruyere souffle a while ago, I still had not tried sweet dessert souffle. I was looking for a nice and light strawberry dessert and a strawberry souffle seemed to fit the bill perfectly. After looking at several recipes I came to the conclusion that the base recipe for a strawberry souffle is simply pureed strawberries, egg whites and possibly some sugar to sweeten it up a bit. From there you can add other things citrus zest, liqueurs, etc. I decided to keep mine pretty simple and just went with some vanilla extract. The strawberry souffle was even easier to make than the asparagus one was which is to say that it was dead simple. You simple beat the egg whites until they form soft peaks, fold in the strawberry puree and bake. The biggest problem that I had was trying to photograph them before they deflated. The strawberry souffles were amazing light and fluffy and full of the strawberry flavour. I was quite pleased with the shade of red that I got the insides were even darker. What a really nice light way to enjoy strawberries!
- 1 cup pureed strawberries
- 2 tablespoons sugar (optional)
- 1/4 teaspoon vanilla extract (optional)
- 3 egg whites (room temperature)
- Mix the strawberry puree, sugar and vanilla extract.
- Beat the egg whites until you get soft peaks.
- Gently fold the strawberry puree into the egg whites.
- Pour the mixture into 4 greased ramekins.
- Bake in a preheated 350F/180C oven until puffed and golden brown on top, about 12 minutes.