Strawberry Soufflé Recipes

STRAWBERRY SOUFFLE

Steps:

• Preheat oven to 350 degrees.
• Wash strawberries and trim. Slice.
• Combine berries with 5 tablespoons of the sugar, and cook over medium heat until berries are soft, 8 to 10 minutes.
• Puree mixture in food processor, and measure out 2 cups.
• Beat egg whites until they are foamy. Add cream of tartar and slowly beat in the remaining 3 tablespoons of sugar until whites are stiff and shiny.
• Mix the 2 cups of berries with a little of the egg whites and the orange liqueur, and then fold the remaining whites into the berries. Spoon into a 3-quart souffle dish, and bake in the lower third of the oven for 30 to 35 minutes. Do not peek until 30 minutes are up or the souffle might fall. 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!

STRAWBERRY SOUFFLE PANCAKES RECIPE - (4.4/5)

Steps:

• Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the egg whites until they form soft peaks. Gently mix egg whites into batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil 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, for 5 to 8 minutes. Arrange 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. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.

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.

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!

SOUFFLE A LA FRAISE (STRAWBERRY SOUFFLE)

Steps:

• Place the frozen strawberries in a pot with the water, 1/2 cup of sugar and 2 drops of vanilla extract. Bring to a high boil. Turn off heat and cover with a lid.
• In the meantime, bring the milk to a simmer with 2 drops of vanilla extract. Place the egg yolks in a bowl, add 1/2 cup of granulated sugar and whisk well until it becomes pale in color, then add the sifted flour and cornstarch. Pour the hot milk over the egg mixture slowly to temper, then place everything back in the pot. Cook on medium heat while mixing until it thickens. Transfer to another bowl and cover with a plastic film, let cool.
• When the strawberries are thawed and slightly melted, remove the lid from the pot, put the flame on high and cook off the water until it becomes a thick puree, reserve and let cool.
• When they are both cooled, mix the pastry cream and the strawberry puree together.
• Prepare the souffle mold by buttering the inside and then coating with sugar. Make sure not to touch the inside once it's coated with sugar or the souffle batter will stick. Set aside until needed.
• Place the egg whites in a bowl, add a small pinch of salt and beat up until it gets fluffy and white, add half the sugar. Whisk until it becomes very stiff but not too stiff and grainy. Add the remaining sugar and mix well. Fold the egg whites in a white pastry cream mixture delicately until well incorporated.
• Place half the souffle batter in the buttered/sugared oven-proof dish, then the cubed sponge cakes and finish with the remaining souffle batter on top. Place the whole dish in another oven-proof pan filled with hot water (this is called the bain-marie cooking method).
• Place in a preheated 400 degree oven and cook until the souffle rises and its top becomes slightly brown (approximately 10 to 15 minutes. The inside should still be slightly undercooked.) Remove and serve immediately. Decorate with fresh strawberries and a mint leaf. It is a good idea to serve with a strawberry or a vanilla sauce.

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

Steps:

• 1. Prepare the soufflé dish: Cut a piece of foil or parchment, longer than the circumference of the soufflé dish. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure. 2. Purée the berries with 1/4/55 g of the sugar, the lemon juice and salt. Strain and reserve. 3. Put the yolks in a non-reactive bowl with 1/4 cup sugar/55 g and 1/2 cup/125 of the berry purée. (Reserve the remaining for another use.)Set over a water bath, making sure the bowl does not touch the simmering water below, and whisk until the sugar dissolves and it is warm in the centre. Remove the bowl from the saucepan and set aside. 4. Put 1/4 cup/60 ml of water into a ramekin, sprinkle over the gelatine, and let soften 5 minutes. Set the ramekin in the hot water in the saucepan and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let the whole cool until it thickens slightly. Don't let it set too far. 5. Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold the whole together. 6. Spoon into a 6-cup/1.5 litre mould, cover, and refrigerate until firm, about four hours. To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatine starts to break down.