These light and airy individual soufflee must be served right away, but they're such a delicious surprise that they're worth the last-minute effort. Sliced macerated strawberries on top echo the flavour and add a hit of freshness.
- Portion size 6 servings
In saucepan, whisk flour with salt; whisk in milk until smooth. Cook over medium heat, whisking constantly, until thick as paste, about 5 minutes; set aside.
In food processor or blender, puree strawberries to make 1/2 cup (125 mL); pour into large bowl. Whisk in egg yolks and lemon rind; whisk in flour paste. Let cool for 15 minutes, whisking occasionally. Place plastic wrap directly on surface; let cool completely. (Make-ahead: Refrigerate for up to 24 hours; let come to room temperature before continuing, about 1 hour.)
Grease six 1-cup (250 mL) souffle dishes or ramekins; sprinkle with 2 tbsp (25 mL) of the sugar, tilting and rotating to coat.
In separate large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold half into strawberry mixture; fold in remaining egg whites. Scrape into prepared dishes; place on rimmed baking sheet. Bake in centre of 350°F (180°C) oven until puffed and golden, 20 to 25 minutes.
Macerated Strawberries: Meanwhile, in bowl, combine strawberries, sugar and liqueur; let stand until juicy, about 15 minutes.
As soon as cooked, tear small hole with tip of paring knife in top of each soufflee fill with macerated strawberries. Serve immediately.
Nutritional facts <b>Per serving:</b> about
- Sodium 155 mg
- Protein 6 g
- Calories 174.0
- Total fat 4 g
- Cholesterol 105 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 6.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 37.0