Strawberry Souffle Recipes

STRAWBERRY SOUFFLE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Using butter or margarine, 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 the oven to 350*F. In a large mixing bowl beat egg whites to soft peaks. Gradually add the 1/2 cup sugar beating for 2-3 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 will be a few pink streaks remaining). Divide mixture evenly among prepared dishes.
• Bake for 15-18 minutes or until a knife inserted in center comes out clean. Serve immediately with strawberry or chocolate syrup. Makes 6 individual souffles. Enjoy!

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.

FROZEN STRAWBERRY SOUFFLE

Steps:

• Praline: Lightly oil a sheet pan.
• Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
• Continue to cook until the sugar turns golden brown (swirl, but do not stir).
• Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
• The caramel will start to set very quickly.
• When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
• Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
• Form into collars around six 6-ounce ramekins, and tape or tie in place.
• Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
• Set aside to macerate for 20 minutes.
• Puree the remaining strawberries in a blender or food processor, and reserve.
• Whip the egg whites until soft peaks form.
• Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
• Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
• Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
• Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
• Set on a tray and freeze overnight.
• (The souffles will keep in the freezer for week).
• Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
• Serve immediately.

STRAWBERRY SOUFFLé PANCAKES RECIPE - (4.2/5)

Steps:

• Preheat broiler. in a bowl, beat two of the egg yolks with the half-and-half. Reserve the third yolk for later use. Add the flour, slowly stirring until just combined. Add the sugar, salt, melted butter and Grand Marnier and mix well. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over moderately high heat or until butter bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, approximately 5 to 8 minutes. Add the berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Now place the pan in a 450°F oven for 4 to 5 minutes to finish cooking. Gently slide the pancake onto a warmed serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries. Note: You can use any type of berries you'd like in this recipe.

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

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!

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.