This light and fluffy strawberry soufflé is surprisingly easy to make and makes for a beautiful dessert any time of the year.
You will need:
Fresh strawberries - 12 oz, hulled and chopped
Cornstarch - 2 tsp
Sugar - 6 tbsp, divided
Egg whites - 3, large
Cream of tartar - a pinch
Powdered sugar - for dusting
Butter - 1 tbsp, melted, for greasing the ramekins
How to:
Take the strawberries in a saucepan and start heating gently to soften it.
Mix cornstarch in a tablespoon of water and add to the berries along with 2 tbsp sugar. Cook till strawberries are soft and sauce is thick, 2-3 minutes. Strain through a fine sieve pressing on the berries to make a smooth puree. Set aside to cool.
Meanwhile, pre-heat the oven to 350 deg.F. Lightly brush melted butter to coat the insides of four 6-oz ramekins. If you want to, you can lightly dust the ramekins with fine, granulated sugar as well.
In a large mixing bowl, start beating the egg whites and cream of tartar on high speed. Initially it will be frothy, but in a couple of minutes, the egg whites will start to become stiff and opaque.
Add ¼ cup sugar, a teaspoon at a time, and keep beating the egg whites till stiff and shiny.
Gently fold in ¼ cup of strawberry puree. The mixture will be a pale pink now.
Gently spoon the soufflé mixture into the prepared ramekins. Level the tops and run a knife or the tip of your finger around the rims. This will help the soufflés to rise properly.
Place ramekins on a baking pan and bake in the center of the oven for 15-16 minutes. Soufflés should be puffed and tops should be a light golden color.
Remove from oven, dust with powdered sugar and serve soufflés immediately with any leftover strawberry puree on the side.
Notes:
1. You can make smaller portions of soufflés in even smaller ramekins or one large soufflé in a deep soufflé dish. Adjust baking times accordingly.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/05/19/strawberry-souffle/