Strawberry Soufflé With Sliced Strawberries Recipes

STRAWBERRY SOUFFLéS WITH FRESH STRAWBERRIES RECIPE

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.

STRAWBERRY SOUFFLé

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.

COLD STRAWBERRY SOUFFLE

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.

STRAWBERRY SOUFFLE WITH STRAWBERRY SAUCE

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.