Playing about with some leftover strawberries, my boyfriend’s mum and I put this together a few evenings ago. We found several recipes online, but finally opted for this, deciding this was the recipe which would most likely yield the purest strawberry flavour. Other recipes included additions such as chocolate, and although we considered them, we felt they would perhaps overpower the natural sweetness of the strawberries and create a sickly dessert, as well as detracting from the primacy of the fruit; aside from vanilla, the strawberry takes the front seat in this soufflé.
Although the recipe served four, we edited the quantities to serve six people. Having made the soufflé mixture, the volume was much greater than expected! The ingredient list below notes the quantities used for 6 people, though from our experience I would suggest that it’d actually make around 8-10 soufflés. Not that having extra mixture was a problem! The soufflés rose incredibly well, making each one a fluffy ramekin of strawberry perfection.
This recipe worked incredibly well – the only fault was having more mixture than originally intended (and as afore noted, that’s more of a benefit than a harm!), which perhaps came as a result of changing the quantities. Considering that I had always thought of soufflés as a difficult pudding to master, the end result was more than pleasing! The instructions are simple and the ingredients are not ‘exotic’ – it is a pudding that is both accessible and manageable, and as a consequence produces a desirable dessert. These strawberry soufflés are without a doubt a fantastic summer pudding – their lightness and sweetness best profiling the qualities of the season.
- 750g fresh strawberries, stalks removed and sliced
- 180g caster sugar, plus some extra to dust the insides of the ramekins
- The seeds of a vanilla pod
- 3 tablespoons of cornflour, dissolved in 6 tablespoons of cold water
- Soft butter, to grease the insides of the ramekins
- 6 egg whites
- Heat the oven to 200 degrees. Blend the strawberries and 100g of the sugar in a food processor until it forms a puree. Scrape in in the seeds from the vanilla pod and stir to combine.
- Bring the strawberry and vanilla mixture to the boil over a medium heat in a saucepan, whisking continuously to ensure a smooth mixture.
- Mix the cornflour with the cold water in a glass or small bowl until smooth, and add to the saucepan with the strawberries. Whisk until the mixture begins to thicken, and then remove from the heat.
- Leave to cool, and then place in the fridge to chill.
- Whisk the egg whites in a clean grease-free bowl, gradually adding the remaining 80g of caster sugar. It is important to ensure that the sugar is not added in too larger amounts, as this will knock the air out of the egg whites and they will not rise!
- Continue to whisk the egg whites until they form soft peaks. Fold the strawberry puree into the egg whites and stir gently to combine.
- Grease six ramekins, and dust lightly with some caster sugar. Divide the soufflé mixture amongst the ramekins, filling to the top before levelling with a knife.
- Bake in the oven for 9-11 minutes until they have risen well above the rim of the ramekin. Serve immediately and enjoy!