Strawberry Souffle for Six

By The Canadian Living Test Kitchen

Tested till perfect

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Strawberry Souffle for Six

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 174174 cal
pro 6 g6g pro
total fat 4 g4g total fat
sat. fat 1 g1g sat. fat
carb 28 g28g carb
fibre 1 g1g fibre
chol 105 mg105mg chol
sodium 155 mg155mg sodium
% RDI: -
calcium 66 calcium
iron 66 iron
vit A 77 vit A
vit C 3737 vit C
folate 1515 folate

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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.

Ingredients

  • 1/2 cup all-purpose flour 1/2 cup all-purpose flour
  • 1/4 tsp salt 1/4 tsp salt
  • 1 cup milk 1 cup milk
  • 3/4 cup hulled Strawberries 3/4 cup hulled Strawberries
  • 3 egg yolks 3 egg yolks
  • 1/2 tsp grated lemon rind 1/2 tsp grated lemon rind
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 4 egg whites 4 egg whites
  • 1/2 tsp cream of tartar 1/2 tsp cream of tartar
  • Macerated Strawberries:
  • 1 cup sliced hulled Strawberries 1 cup sliced hulled Strawberries
  • 1 tbsp granulated sugar 1 tbsp granulated sugar
  • 1 tbsp orange-flavoured liqueur , thawed1 tbsp orange-flavoured liqueur or frozen orange juice concentrate, thawed

Preparation

In saucepan, whisk flour with sa< 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.

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