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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2003
MethodIn 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, 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.
Nutritional facts Per serving: 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