Strawberry Soufflé
A classic French soufflé made with fresh strawberries, this airy dessert gets its lift from carefully folded egg whites and bakes in about 12 minutes. The result is a light, slightly tart dessert that rises dramatically in the oven and should be served immediately. It looks impressive but comes together with straightforward technique.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Ramekins
- Sifter
- Flexible spatula
- Pastry brush
Ingredients
- 1 cup fresh strawberries hulled and puréed
- ½ cup granulated sugar divided
- 2 tablespoons all-purpose flour sifted
- 1 teaspoon vanilla extract pure
- 4 large egg whites at room temperature
- ½ teaspoon cream of tartar for stabilizing egg whites
- 2 teaspoon butter for greasing ramekins
- 2 teaspoon superfine sugar for coating ramekins
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease the insides of four ramekins with butter. Sprinkle superfine sugar inside each, turning them to coat evenly, and tap out excess.
- In a bowl, whisk the puréed strawberries with 1/4 cup of granulated sugar, flour, and vanilla extract until smooth. Set aside.
- In a clean mixing bowl, beat the egg whites using an electric mixer until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until firm but not dry peaks form. The egg whites should appear glossy and hold peaks that gently tip over.
- Gently fold a third of the egg white mixture into the strawberry base using a flexible spatula, being careful not to deflate the mixture. Repeat with the remaining egg whites, folding until just incorporated.
- Pour or spoon the mixture into the prepared ramekins, filling them to the rim. Smooth the top with a spatula and gently run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 15 minutes, or until risen and slightly golden on top. Serve immediately.
Notes
Lori’s Tips:
- Ensure that no yolk contaminates the egg whites, as this will hinder their ability to whip properly.
- You can substitute the strawberries with raspberries or blueberries for a different flavor profile.
- Dusting with a touch of powdered sugar before serving can add elegance and sweetness.
Nutrition
Calories: 168kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 72mgPotassium: 177mgFiber: 1gSugar: 29gVitamin A: 67IUVitamin C: 21mgCalcium: 10mgIron: 0.4mg
Tried this recipe?Rate This Recipe!
