Strawberry Soufflés

By The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 6 servings

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

These light and airy individual soufflés 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 1/2cup cupall purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1 cup milk 1 1cup cupmilk
3/4 cup hulled Strawberries 3/4 3/4cup cuphulled Strawberries
3 egg yolks 3 3egg yolkegg yolks
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
4 egg whites 4 4egg whiteegg whites
1/2 tsp cream of tartar 1/2 1/2tsp tspcream of tartar
Macerated Strawberries
1 cup sliced and hulled Strawberries 1 1cup cupsliced and hulled Strawberries
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 tbsp orange liqueur , thawed1 1tbsp tbsporange liqueur or 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, purée 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) soufflé 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 soufflé; fill with macerated strawberries. Serve immediately.

Source : Canadian Living Magazine: June 2003